Yield: 6 servings

Preparation time: 10 minutes
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1 1/2 pounds boneless skinless chicken thighs
1 pound baby-cut carrots
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 tablespoon instant chopped onion
1 clove garlic, finely chopped
2 medium stalks celery, chopped (1 cup)
1 carton (32 ounces) Progresso® chicken broth (4 cups)
1 cup frozen snow (Chinese) pea pods
2 cups uncooked wide egg noodles

Cooking time: 9 hours 20 minutes
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Place chicken, carrots, salt, thyme, pepper, bay leaf, onion, garlic, celery and broth in order listed in 3- to 4-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours. Stir in pea pods and noodles. Increase heat setting to high. Cover and cook 20 minutes or until noodles are tender. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker. Remove bay lea

Notes
Leaving the pieces of carrots big enough for a fork keeps them fresh tasting, not mushy. Be sure to offer a fork when serving this hearty soup.
Top each serving with a spoonful of pesto for an added boost of flavor.

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