Ingredients
1
tablespoon vegetable oil
1
pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1
medium stalk celery, chopped (1/2 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1 1/2
cups baby-cut carrots
1
tablespoon chicken bouillon granules
1
teaspoon dried thyme leaves
1
can (49 1/2 ounces) ready-to-serve chicken broth
1
cup frozen green peas
1
cup fine egg noodles
Preparation
Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
Cover and cook on low heat setting 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center.
Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender.
