Preparation:
Heat oil in skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned. Mix all ingredients except peas and noodles in 3 to 4 quart crockpot. Cover and cook on low heat 6 1/2 to 7 hours or until vegetables are tender and chicken is no longer pink. Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat about 15 minutes or until noodles are tender.
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