 |
Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 12 |
|
This easy soup is tasty and nutritious, too, notes Phyllis Shaughnessy of Livonia, New York. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. Ingredients:
1 pound boneless skinless chicken breasts, cubed |
2 cans (14-1/2 ounces each) chicken broth |
2 cans (14-1/2 ounces each) italian diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn |
1 can (15 ounces) lima beans, rinsed and drained or 1-1/2 cups frozen lima beans |
1 cup frozen peas and pearl onions |
1 tablespoon snipped fresh dill or 1 teaspoon dill weed |
1/2 teaspoon ground ginger, optional |
Directions:
1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Yield: 12 servings (3 quarts).
|
|