Crock-Pot Chicken Vegetable Soup - Loryn Galardi
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Crock-Pot Chicken Vegetable Soup

I love soup, and I especially love chicken soup. It’s so versatile and can take on the taste of any herb or spice you like. For me, I love a bit of tangy lemon, spicy mustard, and lots of garlic. I like to use chicken thighs, but you can use white meat, or no meat at all for a yummy vegetable soup. You can also use ANY and all vegetables! Don’t forget to freeze some to have on hand—just in case.

1 lb boneless, skinless chicken thighs
1 medium carrot, diced
2 stalks celery, diced
1 small onion, diced
1 small zucchini, cubed
1 cup chopped broccoli (optional)
8 oz. mushrooms, diced
2 cloves garlic, minced
1 bay leaf
5 cups organic chicken broth
2 TSP Worcestershire sauce
1 TBSP A.1. sauce
1 TSP Grey Poupon mustard
1 TBSP lemon juice
½ TSP Kosher or sea salt
Additional salt and pepper, to taste (optional)

In a slow cooker, add all the soup ingredients (chicken, carrots, celery, onion, zucchini, broccoli, mushrooms, garlic, bay leaf, chicken broth, Worcestershire sauce, A.1., mustard, lemon juice, and ½ TSP kosher salt), except for any additional salt/pepper and minced parsley. Gently mix together all the ingredients to combine well. Cover and cook the soup on low for 7 hours, or about 4 hours on high. Gently shred the chicken with two forks, and stir to mix the chicken evenly throughout the soup. Season to taste with additional salt and pepper. The soup’s flavors will meld and deepen over time—the longer it sits, the better it tastes.

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