Home-style noodles add old-fashioned appeal to this soup but you can use a cup of uncooked dried fine egg noodles instead. Chicken thighs are ideal for long, slow cooking because the rich, dark meat doesn’t dry out, as does leaner white meat such as chicken breasts.
Grandma's Crock Pot Chicken Soup
3/4 lb. boneless/skinless thighs, diced1 1/4 c. celery, sliced (with leaves)
3/4 c. carrot, chopped
1/2 c. onion, chopped
14.5 oz. can diced tomatoes, undrained
32 oz. chicken broth
1 t. dried thyme leaves
9 oz. frozen baby peas
1 c. frozen home style egg noodles ( I freeze my own homemade noodles)
Cook chicken in sprayed skillet until browned.
Place chicken, and all ingredients except the peas and noodles in 4 qt. crock pot and cook on low for 6 to 7 hours. Stir in peas and frozen noodles and cook 15 minutes longer until noodles are tender.
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