Come home to this filling homemade chicken and veggie soup – a delicious slow-cooked dinner.
Mom's Homemade Chicken Soup
- Prep Time 20 min
- Total 7 hr 50 min
- Servings 4
- Ingredients 11
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
Instructions
-
Step1Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
-
Step2Mix all ingredients except peas and noodles in 3 1/2- to 4-quart Crock-Pot slow cooker.
-
Step3Cover 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.
-
Step4Rinse 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.
Nutrition
280
Calories
7g
Total Fat
37g
Protein
21g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 65
- Total Fat
- 7g
- Saturated Fat
- 2g
- Cholesterol
- 80mg
- Sodium
- 2680mg
- Total Carbohydrate
- 21g
- Dietary Fiber
- 4g
- Protein
- 37g
% Daily Value*:
- Iron
- 18%
- 18%
Exchanges:
1 Starch; 1 Vegetable; 5 Very Lean Meat;Tips from the Betty Crocker Kitchens
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