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Grandma's Chicken Noodle Soup

Serves: 6

6 SERVINGS PREP: 30 MIN COOK: 7 HR 10 MIN

    3/4 pound boneless, skinless chicken thighs, cut into 1-inch pieces
   2 medium stalks celery (with leaves), sliced (1 1/4 cup)
   1 large carrot, chopped (3/4 cup)
   1 medium onion, chopped (1/2 cup)
   1 (14 1/2-ounce) can diced tomatoes, undrained
   1 (14 1/2-ounce) can chicken broth
   1 teaspoon dried thyme leaves
   1 (10-ounce) bag frozen green peas
   1 cup frozen home-style egg noodles (from 12-ounce bag) or 1 cup uncooked fine egg noodles or 1 cup uncooked instant rice
   1 tablespoon chopped fresh parsley

Grandma's Chicken Noodle Soup is from the Cook'n Easy Family Dinners collection.

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1. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.

2. Mix chicken and remaining ingredients except peas, noodles and parsley in 3 1/2- to 4-quart slow cooker.

3. Cover and cook on low heat setting 6 hours 30 minutes to 7 hours.

4. Stir in peas and noodles. Cover and cook on low heat setting about 10 minutes or until noodles are tender. Stir in parsley just before serving.

1 SERVING: Calories 200 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 45mg; Sodium 510mg; Carbohydrate 20g (Dietary Fiber 4g); Protein 20g * % Daily Value: Vitamin A 54%; Vitamin C 14%; Calcium 6%; Iron 16% * Exchanges: 1 Starch, 2 Very Lean Meat, 1 Vegetable, 1/2 Fat * Carbohydrate Choices: 1

Together Time
Find out which foods float and which foods sink when you set out toppers to add to soup. Try small crackers, popped popcorn, shelled sunflower nuts, bacon pieces, olives or bite-size pieces of cooked veggies. A yummy experiment!

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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