Super Spice Chicken Vegetable Soup Recipe
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A winter favorite comfort food – warm chicken noodle soup gets healthier and easier. Not only is it packed with antioxidant-rich Super Spices, it’s also prepared in the slow cooker, so you don't have to tend to it as it simmers.
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1 pound boneless skinless chicken thighs, trimmed and cut into 1/2-inch cubes
2 cans (14 1/2 ounces
) stewed tomatoes, undrained
2 cups thinly sliced carrots
1 1/2 cups chopped onions
2 teaspoons McCormick® Oregano Leaves
1 1/2 teaspoons McCormick® Rosemary Leaves
1 1/2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Sea Salt Grinder
4 cups water
1 cup uncooked no yolk egg noodles
2 tablespoons olive oil
1. Place chicken, tomatoes, carrots, onions, oregano, rosemary, thyme and sea salt in slow cooker. Pour water over top. Cover.
2. Cook 4 hours on HIGH. Stir in noodles and oil. Cover. Cook 15 minutes on HIGH or just until noodles are tender.
Slow Cooker Tip:
For best results, do not remove cover during cooking.
Homemade Chicken Vegetable Noodle Soup
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chicken soup stock
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Calories: 154 Calories
Fat: 6 Grams
Protein: 10 Grams
Cholesterol: 30 Milligrams
Carbohydrates: 15 Grams
Sodium: 476 Milligrams
Fiber: 2 Grams
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