Creamy Farmhouse Soup

Found on Easy as a Menu (Thanks Alicia!)

adapted from Disney Family Food

• 1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
• 1 cup frozen corn
• 1 medium zucchini, sliced
• 2 bone-in chicken thighs, skinned
• 1/2 teaspoon minced garlic
• 1 can (14 ounces) fat-free chicken broth
• 1/2 teaspoon dried thyme
• 2 ounces uncooked egg noodles
• 1 cup half-and-half
• 1/2 cup frozen green peas, thawed
• 2 tablespoons chopped parsley
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper

1. Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
2. Add noodles to CROCK-POT® slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
3. Meanwhile, debone and chop chicken. Return to CROCK-POT® slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.

Note to Self: I didn't have stir-fry vegetables so I just used frozen: bellpeppers, carrots & broccoli. I also used 2 boneless, skinless chicken breasts. Everyone really seemed to like this. I was sick and couldn't taste a thing. This was so easy to make since everything was frozen. Just threw it all in and waited.