Okay now if you have already cooked up my Citrus Bathed Whole Chicken you are ready to get started. If not, you can use canned chicken or left over chicken from a rotisserie chicken.
CHUNKY CHICKEN VEGGIE SOUP
(Crock Pot Version)
Serves: 8 Prep Time: 20 minutes Cooking time: between 3-8 hrs
Ingredients:
Left over chicken broken up into bit size pieces (approximately 1 cup)
Left over veggies from roasted chicken (if you don't have them don't worry)
1 cup fozen peas
1 cup frozen corn
1 cup frozen edamame (soy beans) shelled**
2 carrots peeled and diced (1/2 cup approx.)
1 small onion peeled and diced.
2 stalks celery diced
1 med potato peeled and diced (for a more "down to earth" flavor (no pun intended) keep peeling on)
1 med sweet potato peeled and diced
1 small zucchini diced
1 Tblspoon minced garlic
2 14 oz cans chicken stock
1/4 tsp ground sage
1/2 tsp parsley
1/2 tsp parsley
1/2 tsp rosemary
1/2 tsp thyme
1 tsp red pepper flakes (if you like to add a little heat) I DON'T LIKE SPICY SO I ADD a little TO MY HUSBAND'S BEFORE HE EATS IT.
ground pepper
salt to taste
Directions:
Place all items into the crock pot and cook according to the time desired. Stir before serving.
Plug in your crock pot....High for 3 hrs, Low for 6-8 hrs.
I make variations of this all the time. Depending on what veggies I have at home.
Veggies that I don't change are: celery, onion, potato, corn, and edamame
**I always add the edamame because it doesn't change the taste of the soup and adds a lot of protein.
