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Monday, April 11, 2011

Creamy Farmhouse Chicken and Garden Soup

1 package (16oz) frozen pepper stir-fry vegetable mix
2 cups frozen corn
2 zucchini sliced
3 chicken breast (or 4)
1 teaspoon garlic
2 cans chicken broth
1 teaspoon dried thyme
4 oz uncooked egg noodles
2 cups half-and-half
1 cup frozen green peas
4 tablespoons parsley
4 tablespoons butter
2 teaspoons salt
1 teaspoon black pepper

1.  Coat your crockpot with nonstick cooking spray.  Place stir fry veggies , corn and zucchini in bottom.  Add chicken, garlic, broth and thyme.  Cover, cook on high around 5 hours.  Remove chicken and set aside

2.  Add noodles to crockpot.  Cover cook about 30 mins longer or until noodles are done.

3.  Meanwhile, shred chicken and return to crockpot.  Stir in remaining ingredients.  Let stand 5 mins before serving.

Just DO IT

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