Crockpot Chicken Soup

1 Tbs. vegetable oil
1 lb. boneless, skinless chicken breast halves, cut into 1" pcs.
1 med. stalk celery, chopped (1/2 cup)
1 med. onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 1/2 cups baby cut carrots
1 Tbs. chicken bouillon granules
1 tsp. dried thyme leaves
1 can ( 49 1/2 oz.) chicken broth
1 cup frozen green peas
1 cup fine egg noodles

Heat oil in 10" skillet over med.-high heat. Cook chicken, stirring occasionally, until chicken is browned.

Mix all ingredients except peas and noodles in 3 1/2- 4 qt. slow cooker.

Cover and cook on low heat setting 6 1/2 -7 hrs. or until vegetables are tender and chicken is no longer pink in center.

Rinse frozen peas with cold water to seperate; drain. Stir peas and noodles into soup. Cover and cook on HIGH heat setting about 15 min. or until noodles are tender. Serves
4.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com