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Chicken Vegetable Soup – Crockpot
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Description
A healthy, hearty crockpot chicken soup, chock full of vegetables and seasonings.
Ingredients
- 10 ounces, weight Chicken, Skinless, Boneless (frozen)
- 1 cup Celery, Diced
- 1 cup Carrots, Diced
- ½ cups Onion, Diced
- 2 cloves Garlic, Diced
- 1 cup Corn, Frozen
- 1 cup Edamame, Frozen
- 14 ounces, weight Can Tomatoes, Diced
- 4 cups Chicken Broth, Low-Sodium
- ¼ teaspoons Thyme
- ¼ teaspoons Salt To Taste
- 1 whole Bay Leaf
- 1 teaspoon Pepper, Ground
- 1 teaspoon Parsley, Dried
Preparation
Spray the crock of your crockpot with cooking spray and add all of the ingredients, stir everything together, put the lid on and cook for 4 hours on high or 8 hours on low. Cook until vegetables are tender and chicken is fully cooked and falling apart.
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. Once shredded stir everything together and serve.
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