Chicken Vegetable Soup

Original Recipe:
Slow-Cooker Cookbook by Debbie Harman

2 lb boneless chicken parts
4 cups chicken broth
1 16-oz bag frozen vegetables
1 tsp salt
1/2 tsp poultry seasoning
1/4 tsp pepper
1 Tbsp parsley flakes
2 cups small shell pasta

Combine all ingredients except pasta in slow-cooker. Cover and cook on high 4-5 hours or low 7-8 hours. Remove chicken. Cut into bite-size chunks. Cook shell pasta according to package directions. Put chicken and cooked noodles in slow-cooker. Heat through.

My Changes:

--1 1/2 lb chicken instead of 2 lb (I think this book just calls for too much meat in all the recipes)
--1/2 tsp paprika instead of 1/2 tsp poultry seasoning - didn't have poultry seasoning. So, why did I use paprika? Well, I didn't know what was in poultry seasoning, so I looked at the following recipe in the book for chicken noodle soup and saw paprika in it, so that's what I used :-).
--added about 4 chopped ribs of celery because I've never had a chicken noodle soup without carrots and celery and since there were already carrots in the frozen vegetables, I decided I would add celery.

Opinion:

Still too much chicken. I should have cut it down to one pound instead. But, when dealing with a new recipe, I don't want to change it too much the first time around. And, too many noodles. I think it would have been just fine with one cup of noodles (dry before cooking them). There just wasn't enough soup/broth to make it a soup with that many ingredients.

Husband and me ate it and enjoyed it. It didn't seem as flavorful as some of my usual chicken noodle soups, but it was still okay. The kids didn't say it was gross, so that's good. They must have had too many snacks after lunch because they weren't really in the mood for an early dinner, maybe they'll finish it within the hour since they can't have any cake until they finish their soup :-).

Weight Watchers points plus value: 1 cup = 5 ppv
If you lessen the chicken to one pound and the noodles to one cup = 3 ppv