Creamy Farmhouse Chicken and Garden Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients 1/2 package (16 ounces) frozen farm vegetable mix1 cup frozen corn2 chicken breasts, skinned1/2 teaspoon minced garlic1 can (14 ounces) fat-free chicken broth1/2 teaspoon dried thyme2 ounces uncooked egg noodles1 cup half-and-half1/2 cup frozen green peas, thawed2 tablespoons chopped parsley2 tablespoons butter1 teaspoon salt1/2 teaspoon coarsely ground black pepper
Directions
Coat 4 1/2-quart CROCK-POTŪ slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth and thyme.
Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
Add noodles to CROCK-POTŪ slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
Meanwhile, debone and chop chicken. Return to CROCK-POTŪ slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.
Note
To skin chicken easily, grasp skin with paper towel and pull away. Repeat with fresh paper towel for each piece of chicken, discarding skins and towels.
Serving Size: 4 but I think 8 is more reasonable
Number of Servings: 8
Recipe submitted by SparkPeople user RED_SONYA.
Coat 4 1/2-quart CROCK-POTŪ slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth and thyme.
Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
Add noodles to CROCK-POTŪ slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
Meanwhile, debone and chop chicken. Return to CROCK-POTŪ slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.
Note
To skin chicken easily, grasp skin with paper towel and pull away. Repeat with fresh paper towel for each piece of chicken, discarding skins and towels.
Serving Size: 4 but I think 8 is more reasonable
Number of Servings: 8
Recipe submitted by SparkPeople user RED_SONYA.
Nutritional Info Amount Per Serving
- Calories: 203.4
- Total Fat: 7.7 g
- Cholesterol: 61.3 mg
- Sodium: 774.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.7 g
- Protein: 17.9 g
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