CrockPot Chicken Noodle Soup

Recipe name:
source: adapted from Weight Watchers
servings: 4
Cookbook date: November 8

Chicken Noodle Soup

3/4 pound boneless, skinless chicken breasts, chopped

2 medium stalks celery, chopped

1/2 of 1 medium onion, chopped

3 cans chicken broth

1/2 teaspoon dried marjoram

1 teaspoon dried thyme

1/2 teaspoon salt

2 small bay leaves

10 ounces frozen green peas -- (1 pkg.)

6 oz angel hair pasta or spaghetti noodles, broken in half.

Put frozen chicken breasts in microwave. Cook on full power for 5 minutes to allow the chicken to thaw and mostly cook. Meanwhile, mix remaining ingredients (except peas and pasta) in a CrockPot. Cut the chicken into bite size pieces. It is ok if it is not cooked all the way through at this point. Add the chicken to the CrockPot, cover and cook on low for 6 hours, or until chicken is no longer pink in the center. Add the peas and noodles and cook 10 minutes longer, or until noodles are al dente.

Tim and I thought this was a super yummy and easy to make chicken soup recipe. It had plenty of flavor, and the veggies were a great addition (I've always been a chicken soup purist, so adding celery and peas was like a walk on the wild side for me)! The only thing I would change next time is that I would add the peas 15 minutes before dinner time, and the pasta 10 minutes before dinner time. Adding the peas 10 minutes before didn't give them quite enough time to cook.

This makes enough to feed 4, and since we are a family of 2, we had it again as leftovers and loved it just as much the second time.