Creamy Farmhouse Chicken and Garden Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 package (16 ounces) frozen pepper stir-fry vegetable mix1 cup frozen corn1 medium zucchini, sliced2 boneless skinless chicken breasts1/2 teaspoon minced garlic1 can (14 ounces) fat-free chicken broth 2 ounces uncooked egg noodles1 cup half-and-half1/2 cup frozen green peas, thawed2 tablespoons butter1 teaspoon salt1/2 teaspoon coarsely ground black pepper
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, and broth. 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, chop chicken. Return to CROCK-POTŪ slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MANDIB0521.
Place stir-fry vegetables, corn and zucchini in bottom. Add chicken,
garlic, and broth. 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, chop chicken. Return to CROCK-POTŪ slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MANDIB0521.
Nutritional Info Amount Per Serving
- Calories: 387.3
- Total Fat: 15.6 g
- Cholesterol: 121.8 mg
- Sodium: 1,179.8 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.5 g
- Protein: 34.6 g
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