Super Spice Chicken Vegetable Soup Recipe

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A winter favorite comfort food – warm chicken noodle soup gets healthier and easier. Not only is it packed with antioxidant-rich Super Spices, it’s also prepared in the slow cooker, so you don't have to tend to it as it simmers.
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  • 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
  • 1 1/2 teaspoons McCormick® Thyme Leaves
  • 1 teaspoon McCormick® Sea Salt Grinder
  • 4 cups water
  • 1 cup uncooked no yolk egg noodles
  • 2 tablespoons olive oil
10 mins
1 min
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.Slow Cooker Tip: For best results, do not remove cover during cooking.
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Nutrition (per serving)
Calories: 154 Calories
Fat: 6 Grams
Protein: 10 Grams
Cholesterol: 30 Milligrams
Carbohydrates: 15 Grams
Sodium: 476 Milligrams
Fiber: 2 Grams

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