Chicken Vegetable Soup – Crockpot

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 Instructions

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.