Chicken & Vegetable Soup

With autumn upon us my family craves warm, comforting foods like soups & stews.  This recipe is easy & versatile.  I could be made with a wide variety of vegetables to suit your family's tastes, be adjusted to the ingredients that are on sale at the market, or tweaked to accommodate what you find in your fridge & pantry.

 

 

 

Ingredients:

2 boneless, skinless chicken breasts

4-5 red skin potatoes, cubed

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

4-5 large carrots, cut into bite-sized chunks

1 bag frozen brussel sprouts

1 box low sodium chicken stock

sea salt

fresh ground black pepper

 

*Other favorite ingredients for chicken & vegetable soup that I did not have on hand today - parsnips, fresh green beans, kale, & spinach.

 

 

Layer onions & potatoes in the bottom of the crock pot.  Season with some sea salt, pepper, & garlic.

Add carrots, brussel sprouts, & season a little more.

 

Season chicken breasts & place on top of vegetables.  Pour the entire box of chicken stock on top.  Place lid on crock pot.

 

Set crock pot on low & cook for approximately 6 hours.

 

 

Use two forks to shred the chicken breasts.  Mix to incorporate chicken throughout the soup. 

 

Serve with a nice side salad or some homemade bread (straight out of the bread maker!)

 

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