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Chicken Noodle Soup

This healthy recipe comes from NDSU Extension Service.


  • 1 large onion, diced
  • 2 celery stalks, sliced
  • 2 tsp. salt
  • 1/4 tsp. thyme
  • 10 oz. frozen peas
  • 5 c. water
  • 2 carrots, sliced
  • 4 oz. mushrooms (canned or fresh)
  • 1/2 tsp. pepper
  • 1 Tbsp. parsley flakes
  • 6 oz. chicken breast, cubed
  • 3 c. noodles


Combine all ingredients except noodles in a slow cooker. Cover; cook on low for eight hours or on high for four hours. Stir in noodles. Increase heat to high for one to 1 1/2 hours.


Makes eight servings.

Per Serving: about 130 calories, 1 grams (g) of fat, 20 g carbohydrate, 3 g fiber and 770 mg sodium

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