Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Mom's Homemade Chicken Soup




Source of Recipe


unknown


List of Ingredients




1 Tbs vegetable oil
1 lb boneless skinless chicken breast halves, cut into 1-inch pieces
1 medium stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 1/2 cups baby-cut carrots
1 Tbs chicken bouillon granules
1 tsp dried thyme leaves
1 49 1/2 ounce can ready-to-serve chicken broth
1 cup frozen green peas
1 cup fine egg noodles


Recipe



1 Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
2 Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
3 Cover and cook on low heat setting 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center.
4 Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender.
5 4 servings.
6 Serving: Calories 305 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 80mg; Sodium 250mg; Carbohydrate 20g (Dietary Fiber 4g); 1 Protein 36g % Daily Value: Vitamin A 78%; Vitamin C 8%; Calcium 6%; Iron 18% Diet Exchanges: 1 Starch, 4 Very Lean Meat, 1 Vegetable