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Mom's Homemade Chicken Soup

  • Prep 20 min
  • Total 7 hr 50 min
  • Servings 4
  • Pinterest
    69
  • Print
    464
  • Save
    814
  • Facebook
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Come home to this filling homemade chicken and veggie soup – a delicious slow-cooked dinner. MORE + LESS -

Ingredients

1
tablespoon vegetable oil
1
pound 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
tablespoon chicken bouillon granules
1
teaspoon dried thyme leaves
1
can (49 1/2 ounces) ready-to-serve chicken broth
1
cup frozen green peas
1
cup fine egg noodles

Steps

Hide Images
  • 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.

Expert Tips

Keep an eye on the clock. For food-safety reasons, slow-cooker recipes containing raw poultry or beef should cook a minimum of three hours.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
65
% Daily Value
Total Fat
7g
Saturated Fat
2g
Cholesterol
80mg
Sodium
2680mg
Total Carbohydrate
21g
Dietary Fiber
4g
Protein
37g
% Daily Value*:
Iron
18%
18%
Exchanges:
1 Starch; 1 Vegetable; 5 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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