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A winter favorite comfort food – warm chicken noodle soup gets healthier and easier. Not only is it packed with a flavor trio of oregano, rosemary and thyme, it’s also prepared in the slow cooker, so you don't have to tend to it as it simmers.
1 pound boneless skinless chicken thighs, trimmed and cut into 1/2-inch cubes
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
2 cups thinly sliced carrots
1 1/2 cups chopped onions
2 teaspoons McCormick® Oregano Leaves
1 1/2 teaspoons McCormick® Rosemary Leaves , finely crushed
1 1/2 teaspoons McCormick® Thyme Leaves
1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
4 cups water
1 cup uncooked no yolk egg noodles
1 tablespoon olive oil
Place chicken, tomatoes, carrots, onions, oregano, rosemary, thyme and sea salt in slow cooker. Pour water over top. Cover.
Cook 4 hours on HIGH. Stir in noodles and oil. Cover. Cook 15 minutes on HIGH or just until noodles are tender.
For best results, do not remove cover during cooking.
(Amount per serving)
Very easy to make and delicious
Was this helpful?
Very tasty and easy to make. I added celery to the vegetables.