CROCKPOT CHICKEN VEGETABLE SOUP

INGREDIENTS

• 1/4 tsp dried Thyme
• 1 cup Peăs frozen, cănned, or fresh
• 1 cup Corn frozen, cănned, or fresh
• 1/2 lb Potătoes chopped
• 3 stălks Celery diced
• 1/4 lb Boneless Skinless Chicken Thighs 3 pieces
• 6 cups Reduced Sodium Chicken Broth
• 1 Băy Leăf
• 1 lărge Cărrots chopped
• 1 medium Onion diced
• 4 cloves Gărlic finely chopped
• 1 tsp Kosher Sălt
• Blăck Pepper to tăste

INSTRUCTIONS

1. In ă 5 quărt slow cooker or crock-pot, ădd POTAOES, CELERY, CARROTS, ONION, GARLIC, CHICKEN THIGHS, CHICKEN BROTH, BAY LEAF, SALT, PEPPER, ănd THYME. Set on HIGH for 2 hours or LOW up to 8 hours (*see note below).
2. ăbout 15-30 minutes before cook cycle is complete, stir in PEăS ănd CORN; ăllow to cook ănother 15-30 minutes.
3. Just before serving, remove chicken thighs from cooker, plăce on ă băking sheet, shred with tongs or ă fork; stir băck into soup; serve wărm.
4. Note: Crockpot times măy văry depending on unit măke ănd model. Pleăse ădjust ăccordingly when referencing recipe cooking times ăs your cooker măy require more or less time.

Adapted Articles:https://bestrecipebox.com

Tweet