Friday, October 3, 2014

Crock Pot Chicken and Vegetable Soup

Tonight will be the first night that Amanda and I have broken our crock pot streak. We've been going strong since Saturday with the chili which gave us plenty of leftovers and then came this chicken and vegetable soup.

This homemade soup is warm, comforting, and everything you would want on a cozy fall or winter day! Whenever I got home from work, the whole house smelled amazing from the soup cooking. That's my other favorite part about the crock pot-- not only do you get delicious food without any work but a temporary air freshener as well.

The soup is easy enough to throw together although I can't take credit for doing all the hard labor ;) Amanda was the one who actually assembled the soup since I was at work.

What you'll need:
2 medium chicken breasts
2 cups of peas
5 large carrots
2 cups of corn
1 onion, chopped
Kale (few handfuls)
parsley, salt, and pepper for seasoning
5 cups water
3 chicken bouillon cubes
*substitution note: you can use 5 cups of chicken stock instead of the water and cubes

Just put all the ingredients in the crock pot and cook for about 4-6 hours! The vegetables should be tender and the chicken fully cooked. You can always chop the chicken up before putting it in the crock pot or leave it whole like we did and just shred it at the end when it's tender.

You can also use pretty much whatever vegetables you have on hand. It doesn't have to be exactly what we used and you can also add in more or less. Some other great vegetables to add would be squash, zucchini, sweet potatoes, lentils, or whatever you have around!

We didn't have crackers in the house but I found a bag of gluten-free pretzels which I figured should work well enough. Why we had gluten-free pretzels in the pantry at all I don't have the slightest clue since no one is gluten intolerant. Regardless of where they mysteriously came from, they were great with the soup! 

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