Friday, October 24, 2014

Crock Pot Chicken Vegetable Soup Recipe





  • 10 oz chicken, skinless, boneless (frozen)
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1/2 cup onion, diced
  • 2 cloves garlic, diced
  • 1 cup corn, frozen
  • 1 cup edemame (soy beans), frozen
  • 1 14oz can tomatoes, diced
  • 4 cups chicken broth. low sodium
  • 1/4 tsp. thyme
  • 1/4 tsp. salt (to taste)
  • 1 bay leaf
  • 1 tsp. pepper, ground
  • 1 tsp. parsley, dried


Instructions
  1. Spray a crockpot with cooking spray and add all of the ingredients, stir, and cook for 4 hours on high or 8 hours on low. Cook until vegetables are tender and chicken is fullly cooked and falling apart.
  2. To shred chicken - I keep the chicken in the crockpot and take two forks to pull apart the chicken. The chicken should be falling completely apart.

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