Creamy Farmhouse Chicken and Garden Soup

By jbrockel

Ingredients

• Hands-On Time: 15 minutes
• Ready In: 3 to 4 hours
• Yield: 4 servings
• Ingredients
• 1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
• 1 cup frozen corn
• 1 medium zucchini, sliced
• 2 bone-in chicken thighs, skinned
• 1/2 teaspoon minced garlic
• 1 can (14 ounces) fat-free chicken broth
• 1/2 teaspoon dried thyme
• 2 ounces uncooked egg noodles
• 1 cup half-and-half
• 1/2 cup frozen green peas, thawed
• 2 tablespoons chopped parsley
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper

Preparation

Step 1

Directions
Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. 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.
Add noodles to CROCK-POT® slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
Meanwhile, debone and chop chicken. Return to CROCK-POT® slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.
Note
To skin chicken easily, grasp skin with paper towel and pull away. Repeat with fresh paper towel for each piece of chicken, discarding skins and towels.