Creamy Farmhouse Chicken and Garden Soup
- Hands-On Time: 15 minutes
- Ready In: 3 to 4 hours
- Yield: 4 servings
- 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
Adapted from family.go.com
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.
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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