Creamy Farmhouse Soup

Hands-On Time: 15 minutes
Ready In: 3 to 4 hours
Yield: 4 servings

Ingredients
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


Directions

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.
Add noodles to CROCK-POT® slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
Meanwhile, debone and chop chicken. Return to CROCK-POT® slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.