Creamy Farmhouse Chicken and Garden Soup
8 oz. pkg. frozen pepper stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 chicken breasts, cubed
1/2 tsp. minced garlic
1 can (14 oz.) chicken broth
1/2 tsp. dried thyme
1 cup uncooked egg noodles
1 cup half-and-half
1/2 cup frozen peas
2 tbsp. chopped parsley
2 tbsp. butter
1 tsp. salt
1/2 tsp. coarsely ground black pepper
1. Coat 4 1/2 quart Crock-Pot 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.
2. Add noodles to Crock-Pot. Cover; cook 20 minutes longer or until noodles are done.
3. Stir in remaining ingredients. Let stand 5 minutes before serving.
