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.