15 September 2009

Creamy Chicken Garden Soup

I adapted this recipe to create our own flavor.... took out some calories and sodium (butter & salt), added some veggies (potatoes). WE LOVED THIS!! And it made enough to set aside some for soup & sammies later in the week! Hubby said he even prefers it over the "usual" tomato broth beef veggie soups you normally see.

  • 1 package (16 ounces) frozen pepper stir-fry vegetable mix
  • 1 c frozen diced potatoes
  • 1 c frozen corn
  • 1 c frozen spinach
  • 1 medium zucchini, sliced
  • 2 bone-in chicken quarters, skinned
  • 1/2 t minced garlic
  • 2 cans (14 ounces) fat-free chicken broth
  • 2 springs fresh thyme (1/2 t dry)
  • 2 handfuls uncooked egg noodles
  • 1 c half-and-half
  • 1 c frozen green peas, thawed
  • 2 T chopped parsley
  • 1 t coarsely ground black pepper

  1. Place stir-fry vegetables, potatoes, corn, spinach, and zucchini in bottom of crock pot slow cooker. Add chicken, garlic, broth and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
  2. Stir in remaining ingredients. Cover; cook 20 minutes longer, or until noodles are done.
  3. Meanwhile, de-bone and chop chicken. Return to crock pot slow cooker. Let stand 5 minutes before serving.


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