Southwestern Chicken Noodle Soup

from ButterYum

makes 10-12 servings

Ingredients

• • 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

Directions

• 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.