Friday, November 30, 2012

Crock Pot Chicken Soup

Nothing is better on a cold winters day than a warm bowl of homemade chicken soup. This recipe was very simple and we enjoyed lots of leftovers! You could even put individual servings into ziploc bags and freeze them for quick meals or when you are fighting cold and flu season and too sick to cook.

4 boneless, skinless chicken breast fillets
1 (48oz) box of chicken broth (or a couple cans)
4 cloves mince garlic
3 carrots
3 celery stalks
1 cup chopped onions
1/4- 1/2 teaspoon parsley flakes
Salt and Pepper to taste

1. Cut carrots, celery, onion and garlic (you could even do this the night before, put in a bag and refrigerate).
2. Put the chicken breasts on the bottom of the crock pot, fill crock pot 1/2 - 1/3 way with chicken broth.
3. Add the vegetables and seasonings.
4. Cook on low for 8-10 hours or high for 6-7. About an hour before the soup is done, remove chicken breasts and shred. Put back into pot and cook for remaining amount of time.

Step 1

Step 2

Step 3

Step 4

We like to add Matzo Balls to our soup. I use THIS easy boxed mix.


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