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Crockpot Chicken and Noodle Soup Recipe


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     Crockpot Chicken and Noodle Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   10 minutes

1-1/2 pounds of boneless skinless chicken thighs
1 pound baby carrots
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 Tablespoon instant chopped onion
1 clove of garlic, finely chopped
2 medium stalks of celery, chopped (1 cup)
32 ounces of chicken broth (4 cups)
1 cup of frozen snow peas
2 cups uncooked wide egg noodles

Place chicken,carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed into a 3-4 quart crockpot
Cover and cook on low heat setting for 8-9 hours
Stir in snow peas and noodles. Increase heat to high. Cover and cook an additional 20 minutes or until noodles are tender.Remove chicken from cooker- place on cutting board. Shred chicken. Return chicken to crockpot. Remove bay leaf, serve
Add a spoonful of Pesto to the top of each serving for a great taste.

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