I make this chicken soup anytime one of my kids is feeling under the
weather, they just love it!
2 cups sliced carrots
1 ½ cups chopped onion (I use ¾ cup when making for my kids)
1 cup sliced or chopped celery
2 Tablespoons snipped fresh parsley
1 bay leaf
2 lbs skinless chicken (breast, thigh, whatever you like)
2- 10 ¾ oz. cans of cream of chicken soup
½ cup water
1 teaspoon dried thyme, crushed
¼ teaspoon black pepper (optional)
10 oz. dried wide noodles (about 5 cups)
1 cup frozen peas
Place carrots, onion, celery, parsley, and bay leaf in the crock pot. Place
chicken on top of vegetables. In a bowl stir together soup, water, thyme, and
pepper. Pour over chicken and veggies.
Cover and cook on low heat for 8-9 hours or high heat for 4-4 ½ hours.
Remove chicken and bay leaf from cooker.
Stir peas into soup mixture to warm. Cook noodles according to
package directions: drain. Remove chicken from bones and discard. Cut
meat into bite-size pieces and return to crock pot mixture. To serve, pour
chicken mixture over noodles: toss gently to combine.