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Slow-Cooker Grandma's Chicken Noodle Soup
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-
Prep
15
min
-
Total
6
hr
55
min
-
Ingredients
9
-
Servings
6
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Ingredients
-
3/4
lb boneless skinless chicken thighs, cut into 1-inch pieces
-
2
medium stalks celery (with leaves), sliced (1 1/4 cups)
-
1
large carrot, chopped (3/4 cup)
-
1
medium onion, chopped (1/2 cup)
-
1
can (14.5 oz) diced tomatoes, undrained
-
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
-
1
teaspoon dried thyme leaves
-
1
box (9 oz) frozen baby sweet peas
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1
cup frozen home-style egg noodles (from 12-oz bag)
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Steps
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1
Spray 10-inch skillet with cooking spray; heat over medium heat until hot. Add chicken; cook about 5 minutes, stirring frequently, until browned.
-
2
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except peas and noodles.
-
3
Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
-
4
Stir in peas and frozen noodles. Cover; cook on Low heat setting about 10 minutes longer or until noodles are tender.
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-
Home-style noodles add old-fashioned appeal to this soup but you can use a cup of uncooked dried fine egg noodles instead.
-
Chicken thighs are ideal for long, slow cooking because the rich, dark meat doesn’t dry out, as does leaner white meat such as chicken breasts.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 210
- Calories from Fat
- 50
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 19%
- Sodium
- 430mg
- 18%
- Potassium
- 390mg
- 11%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 6g
- Protein
- 17g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 10%
- 10%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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