Loryn Galardi | Crock Pot Chicken Vegetable Soup

Crock Pot Chicken Vegetable Soup

Chicken Soup

I love soup and especially love chicken soup. It’s so versatile and can take on the taste of any herb or spice that you like. For me, I love a bit of tanginess with lemon, the spiciness of mustard and lots of garlic. I like chicken thighs, but of course 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 pound boneless skinless chicken
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 teaspoons Worcestershire sauce
1 tablespoon A1 sauce
1 teaspoon Grey Poupon mustard
1 tablespoon lemon juice
1/2 teaspoon kosher or sea salt
Additional salt and pepper, to taste (optional)

In 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 1/2 teaspoon kosher salt) except for the additional salt/pepper to taste and minced parsley. Gently mix together all the ingredients to make everything 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 the soup 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 – it just gets better and better.

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