Slow-Cooker Chicken Noodle Soup

This is so delicious. It's really easy to make and the crock pot does almost all the work too so that's a definite bonus. I've had this recipe for a while and I believe it's weight watchers friendly too! Here it is!

Slow-cooker Chicken Noodle Soup

¾ lbs boneless, skinless chicken thighs – cut into 1 inch pieces

2 cups sliced celery (2 med. Stalks)

2 cups chopped carrots

¾ cup chopped onion

14 ½ oz canned chicken broth

½ tsp dried marjoram

1 tsp dried thyme leaves

½ tsp salt (optional)

2 bay leaves

10 oz. frozen green peas (optional)

1 cup frozen home-style egg noodles

Brown chicken in skillet over medium heat. Mix chicken and all ingredients except noodles and peas in slow cooker. Cover and cook on low 6-7 hours until chicken is fully cooked. Stir in peas and noodles. Cook until noodles are tender.

Serve with fresh, hot rolls. Yum!

** In the slow cooker I used, it usually cooks things extra fast or extra hot, one of the other. The point being that most of the liquid evaporates out of things no matter what you do. So if your slow cooker seems to cook the same way I would use two cans of chicken broth so that you have some broth left when it comes time to serve it.

** I would also recommend that you take the noodles out of the freezer 30-45 minutes before you add them to the soup. Also break them up before you put them in and they will cook faster. You can also use regular dried egg noodles if you prefer them.