Creamy Farmhouse Chicken And Garden Soup Recipe 45

CREAMY FARMHOUSE CHICKEN AND GARDEN SOUP RECIPE - (4/5)

Creamy Farmhouse Chicken and Garden Soup Recipe - (4/5) image

Provided by jbrockel

Number Of Ingredients 18

Ingredients

Hands-On Time: 15 minutes
Ready In: 3 to 4 hours
Yield: 4 servings
Ingredients
1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 bone-in chicken thighs, 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

Steps:

Directions Coat 4 1/2-quart CROCK-POT® 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-POT® slow cooker. Cover; cook 20 minutes longer, or until noodles are done. Meanwhile, debone and chop chicken. Return to CROCK-POT® 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.

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