It was also raining most of the day and I just love a hot bowl of soup when it's wet and cold outside. (Fun fact: it stopped raining and the sun came out as I was making this soup. It happened so instantaneously that my son thought I turned on the light without leaving my spot when the sun started shining through my kitchen windows. His confused face was a rather pretty funny sight.)
This recipe is based from the Betty Crocker Soups magazine edition but I made a few adjustments. I added more vegetables because Nathaniel loves and only eats veggies (do we have a little vegetarian in our hands?). I also added garlic because I think whenever onion is used, garlic should be, too (and we love garlic!). And since I only have the regular egg noodles in the pantry, I used those instead of the frozen home-style egg noodles that the recipe originally calls for. I just cooked the noodles separately and then added them 15 minutes right before serving.
Served with Parmesan-Black Pepper Breadsticks
Serves 4 (1 1/2 cups each)
- 3/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 3 medium stalks celery, sliced
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 cloves garlic, finely minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (14.5 oz) chicken broth
- 1 cup water
- 1 tsp dried thyme leaves
- 2 cups frozen sweet peas, thawed
- 3 cups uncooked egg noodles
- Salt and pepper to taste
Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
In 3 1/2- to 4-quarts slow cooker, mix chicken and remaining ingredients except peas and noodles.
Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.
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