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Yield:
4
Ingredients:
Instructions:
Instructions: Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
Mix all ingredients except peas and noodles in 3-1/2 to 4 quart Crock-Pot slow cooker. Cover and cook on low heat setting 6-1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center. Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or until noodles are tender. Serves 4 NOTES : I used MC Nutritional Calculation for WW Points = 6 Points Email this Recipe:
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