Pa Style Chicken Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Healthy, chunky soup/stew that captures all flavors involved. I don't use any measurments on ingredients. This is a rough estimate on what to use. Ingredients:
1 small spanish onion |
4 stalks celery |
3 medium carrots |
1 can sweet corn |
1 can creamed corn |
1 small red bell pepper |
2 medium potatos |
1 or 2 bay leaes |
1 tbs. minced garlic |
chicken (breast, thight, roaster, whatever you got) |
1 qrt. chicken stock |
salt |
pepper |
water |
tomato paste (1/2 can) |
Directions:
1. Use Pan Release (PAM) and Spray your crock and turn crock on.
2. Dice Celery, onion, carrot, red pepper and mince your garlic and place in crock.
3. Peel and cut potato in a large diced fashion.
4. Add both corns, chicken stock, water, tomato paste and bay leaf(s). You want to have the crock 3/4 full with liquid. Stir to help break up tomato paste and add your potatoes
5. Process your chicken: Diced if you have cooked breast, Hand pull if you are using a rotisserie chicken (this is what I use, I always have at least half a bird left over from previous dinner) and add to crock
6. Let cook for a few hours. 4 is what I do.
7. Season to your tastes.
8. I also add hot sauce to mine before eating.
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