Southwestern Chicken Noodle Soup

from ButterYum
makes 10-12 servings


  • 4-5 boneless chicken thighs, cut into bite size pieces
  • 3 large carrots, chopped
  • 4 stalks celery, chopped
  • 1 medium onion, chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup frozen green beans
  • 1 tablespoon minced garlic
  • 15-ounce can diced tomatoes (no need to drain the juice)
  • 8 cups water
  • 1/2 teaspoon ground pepper
  • 1 tablespoon Kosher salt
  • 1 1/2 tablespoons Mrs. Dash Southwestern Seasoning Blend (see my note below)
  • 1 1/2 tablespoons Mrs. Dash Original Seasoning Blend (see my note below)
  • Cooked noodles, reserved


  1. Place all the ingredients except the pasta in a slow cooker and cook on high for 6 hours.  
  2. Add cooked pasta to bowls just before serving.

My Notes - I at least doubled the veggies.  Also, I initially was tempted to use homemade chicken stock instead of water, fearing the finished soup wouldn't have enough flavor, but the seasoning blends, onions, and garlic provide plenty of flavor.