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Chicken and Garden Soup

Chicken and Garden Soup

Each morning I wake up wishing for Spring ~ it’s still winter but we are one day closer.  I found an awesome cookbook from 2008 with a superb Chicken Soup recipe that you can cook in a Crock-Pot® and since Missouri is expecting rainfall near half an inch today, with temperatures in the mid-30s, according to The Weather Channel, it seems like a great soup kinda day.


16 Ounces Frozen Stir-Fry Vegetable Mix (½ package)

1 Cup Frozen Corn

1 Medium Zucchini, sliced

2 Bone-in Chicken Thighs, skinned

½ tsp Garlic, minced

14 Ounces Swanson Chicken Broth

½ tsp Thyme, dried

2 Ounces Egg Noodles, uncooked

1 Cup Land O Lakes Half N Half

½ Cup Frozen Green Peas

2 Tbsp Parsley, chopped

2 Tbsp Kerrygold Butter

1 tsp Salt

½ tsp Fresh Ground Black Pepper

Pam Nonstick Cooking Spray

FIRST Coat a 4 ½ quart Crock-Pot with Nonstick Cooking Spray

SECOND Place Stir-Fry Vegetables, Corn and Zucchini in the bottom of the Crock-Pot

THIRD Add Chicken, Garlic, Broth and Thyme

FOURTH Cover and cook on high for 3 – 4 hours or until chicken is tender and no longer pink in the center

 FIFTH Remove Chicken and set aside to cool slightly

SIXTH Add Egg Noodles to Crock-Pot and cover

SEVENTH Cook 20 minutes longer or until noodles are done

EIGHTH While the noodles are cooking, debone and cut up or shred the chicken

NINTH Return the chicken to the Crock-Pot

TENTH Stir in the remaining ingredients: Half N Half, Peas, Parsley, Butter, Salt and Pepper

ELEVENTH Let stand 5 minutes before serving

Note: To skin chicken easily, grasp skin with a paper towel and pull away; repeat with fresh paper towel for each piece of chicken, discarding skins and towels.

Makes 4 Servings

Enjoy and Stay Warm

This recipe is from my beloved cookbook collection, as always, Crock-Pot® ~ The Original Slow Cooker ~ Recipe Collection (2008, page 54)

Photo by Taylor Kiser on Unsplash

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