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Southwestern Chicken Noodle Soup
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Description
This soup is made in a slow cooker, but it can easily be made on the stove top if time is limited. To further reduce cooking time, serve with tortilla chips or corn chips instead of taking the time to cook pasta. And feel free to use leftover cooked chicken if you have it (or pick up a rotisserie chicken at the store). Add the cooked chicken to the soup just before serving; just long enough to heat it through.
Ingredients
- 5 whole Boneless Skinless Chicken Thighs, Cut Into Bite Size Pieces
- 3 whole Large Carrots, Chopped
- 4 stalks Celery, Chopped
- 1 whole Medium Onion, Chopped
- ½ cups Frozen Corn Kernels
- ½ cups Frozen Peas
- ½ cups Frozen Green Beans
- 1 Tablespoon Minced Garlic
- 15 ounces, weight Can Diced Tomatoes, Including The Juice
- ½ teaspoons Ground Pepper
- 1 Tablespoon Kosher Salt
- 1-½ Tablespoon Mrs. Dash Fiesta Lime Seasoning Blend
- 1-½ Tablespoon Mrs. Dash Southwestern Chipotle Seasoning Blend
- 8 cups Water
- 4 cups Cooked Noodles
Preparation
Place all the ingredients except the noodles in a slow cooker and cook on high for 6 hours. Add cooked pasta to bowls just before serving.
Note: Feel free to use leftover cooked chicken or a rotisserie chicken. If you do this just add it towards the end of the cook time, so it has time to cook through. You can also substitute tortilla chips or corn chips instead of the noodles.
Recipe losely based on one from the blog My Big Fat Greek Recipes.
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