This recipe was tested in 4 qt size slow cooker. This is a smaller batch, but you can certainly double it to serve more. You can add any vegetables that you like. The possibilities are endless!
Yield: serves 4-5
INGREDIENTS:
1 pound (455g) boneless skinless chicken breast
1 medium carrot, diced
2 stalks celery, diced
1 small onion, diced
1 small zucchini, cubed
1 cup (240ml) chopped broccoli (optional)
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme leaves
5 cups (1180ml) chicken broth
2 teaspoons (10ml) Worcestershire sauce
1/2 teaspoon kosher or sea salt
additional salt and pepper, to taste (optional)
minced parsley for garnish (optional)
DIRECTIONS:
- In slow cooker add all the soup ingredients (chicken, carrots, celery, onion, zucchini, broccoli, garlic, bay leaf, dried thyme, chicken broth, Worcestershire sauce, and 1/2 teaspoon kosher salt) except for the additional salt/pepper to taste and minced parsley. Gently mix together all the ingredients to make everything combine well. Broccoli Note: We Love broccoli in our soup, but be prepared for the strong broccoli odor. To eliminate the cooked broccoli smell, you can par boil the broccoli first on the stove top, then add the broccoli to the soup about 15 minutes before the soup finishes.
- Visit Favorite Slow Cooker Chicken Vegetable Soup @ bestrecipebox.com for full directions.