Chicken Soup for the Crock Pot |
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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 10 |
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This is one I made up when I first had my crock pot. You really could make it with whatever you had on hand. Filling and satisfying. Ingredients:
4 large chicken breasts |
2 teaspoons oregano leaves |
6 large carrots, peeled & sliced |
1 head celery, sliced |
3 large onions, chopped |
3 garlic cloves, minced, more to taste |
1 (475 g) can chopped tomatoes |
1 head broccoli, chopped or 1 (14 ounce) package frozen broccoli |
2 cups fresh green beans (not frozen) |
3 medium zucchini, sliced |
2 (10 ounce) packages frozen spinach or 2 (9 ounce) packages fresh spinach |
1 small red cabbage |
1 (11 ounce) can corn kernels |
1 sweet pepper (red or green) |
3 potatoes, cubed |
2 (475 g) cans kidney beans or 2 (475 g) cans cannellini beans, rinsed and drained |
oregano |
4 chicken bouillon cubes |
pepper, to taste |
salt, to taste (only if needed, as the chicken cubes are salty) |
6 cups water (as needed) |
Directions:
1. I didn't measure the oregano, so you may need more or less to taste.
2. Sprinkle chicken breasts with oregano and pepper.
3. Put everything in the crock pot with potatoes and carrots on the bottom and the chicken on the top.
4. Add 2-3 cups of water.
5. Cook on low for 8 hours.
6. Remove chicken, cool, shred and return to pot.
7. Stir to distribute chicken evenly.
8. Taste and adjust seasonings if necessary.
9. Add more water if too thick.
10. Heat until very hot and serve with toast or crusty bread.
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