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Crockpot Chicken Vegetable Soup
PointsPlus+ = 4
1 lb boneless skinless chicken thighs, trimmed and
cut into 1/2-inch cubes
2 (14-1/2 oz) cans stewed tomatoes, undrained
2 cups thinly sliced carrots
1-1/2 cups chopped onions
2 tsp oregano leaves
1-1/2 tsp rosemary leaves, finely crushed
1-1/2 tsp thyme leaves
1 tsp salt
4 cups water
1 cup uncooked no yolk egg noodles
1 tbsp olive oil
1. Place chicken, tomatoes, carrots, onions, oregano, rosemary, thyme and salt in slow cooker.
Pour water over top. Cover.
2. Cook 4 hours on HIGH. Stir in noodles and oil. Cover. Cook another 15 minutes or just until
noodles are tender.
Yield: 10 servings
Serving Size: 1 Cup per serving.
Weight Watchers PointsPlus+ = 4
Calories: 149, Fat 5g, Carbs 16g, Cholesterol 30mg, Sodium 357mg, Fiber 3g, Protein 10g