Creamy Farmhouse Chicken and Garden Soup

Creamy Farmhouse Chicken and Garden Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Creamy Farmhouse Chicken and Garden Soup calories by ingredient


Introduction

From family.go.com
Ingredients altered to reflect how I prepared with different veggies and chicken breast. From family.go.com
Ingredients altered to reflect how I prepared with different veggies and chicken breast.
Number of Servings: 8

Ingredients

    Ingredients
    1/2 package (16 ounces) frozen farm vegetable mix
    1 cup frozen corn
    2 chicken breasts, skinned
    1/2 teaspoon minced garlic
    1 can (14 ounces) fat-free chicken broth
    1/2 teaspoon dried thyme
    2 ounces uncooked egg noodles
    1 cup half-and-half
    1/2 cup frozen green peas, thawed
    2 tablespoons chopped parsley
    2 tablespoons butter
    1 teaspoon salt
    1/2 teaspoon coarsely ground black pepper



Directions

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.