Lunch: Grandma's Slow-Cooker Chicken Noodle Soup

Make great soup just like the old days! Canned broth, diced tomatoes and frozen sweet peas lend to its convenience.

Ingredients

3/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 medium stalks celery, sliced (1 cup)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
2 cups frozen sweet peas, thawed
1 cup frozen home-style egg noodles (from 12-oz bag)

Instructions

Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.

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