Super Spice Chicken Vegetable Soup

Name: Super Spice Chicken Vegetable Soup
Prep time: 10 min
Cook time: 4 h 15 min
Yield: 10
Cuisine: American,
Ingredients: 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 tsps McCormick® Oregano Leaves; 1 1/2 tsps McCormick® Rosemary Leaves finely crushed; 1 1/2 tsps McCormick® Thyme Leaves; 1 tsp Sea Salt from McCormick® Sea Salt Grinder; 4 cups water; 1 cup uncooked no yolk egg noodles; 1 tbsp olive oil

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.

10m

PREP TIME

4hr 15m

COOK TIME

149

CALORIES

11

INGREDIENTS

Servings: 10

Ingredients

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® Whole Rosemary Leaves, finely crushed
1 1/2 teaspoons McCormick® Whole 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

KEY PRODUCTS

INSTRUCTIONS

1 Place chicken, tomatoes, carrots, onions, oregano, rosemary, thyme and sea salt in slow cooker. Pour water over top. Cover.
2 Cook 4 hours on HIGH. Stir in noodles and oil. Cover. Cook 15 minutes on HIGH or just until noodles are tender.