Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup adapted from Pink Lady
1 large Onion -- sliced
2 Carrot -- sliced
2 Celery stalks -- sliced
4 ounces Mushrooms
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
1 tablespoon Parsley
10 ounces Peas -- frozen
3 Chicken breasts
5 cups - Water
3 cups Noodles

Directions:  Place all ingredients in crockpot, except noodles, in order listed. Cover and cook on LOW 8 hours (HIGH 4 hours). Add noodles. Cook on HIGH another 1/2 to one hour until noodles are cooked

Modifications:
-I used chicken broth.
-I did not add mushrooms.
-I used whole grain egg noodles.

Here's what you will need:

Cut up the veggies.

 Place the frozen veggies in the bottom of the crockpot.

Lay the chicken on top of the frozen veggies. 

Add the chicken broth.

After it has cooked for 4-5 hours, shred the chicken up.

Add the noodles and cook about 30 minutes or until noodles are cooked.

Here's what you'll end up with: 

Our Thoughts:
This dish is super easy to make and great for a cold fall/winter day.  I liked the use of the chicken broth instead of just water as it gave it a salty, deeper flavor.  You could add virtually any vegetable to this dish and it would still be great.

I did end up adding about 1 cup of water and an extra chicken bouillon to the dish.  I also seasoned with garlic salt.

Hope you enjoy!
April