Crock Pot Chicken and Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Everyone loves crock pot meals that you can make early and forget about until dinner. Since I could not find a soup recipe that fit what I wanted to make, I threw this together and it turned out delicious. Easy and healthy, best served with cornbread. Ingredients:
2 chicken thighs |
1 (14 ounce) can diced tomatoes with juice |
3 cups water |
3 beef bouillon cubes |
1 cup chicken broth |
1 (16 ounce) bag frozen vegetables, vegetable soup variety |
1 tablespoon tomato paste |
1 garlic clove, crushed |
1 teaspoon thyme |
1 teaspoon fresh parsley, chopped |
salt and pepper |
1 bay leaf |
1 dash worcestershire sauce |
Directions:
1. Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
2. Add chicken and cook on high for 3 hours.
3. Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
4. Add frozen vegetables and cook for 1 more hour.
5. Remove bay leaf before serving.
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