We’ve been getting a lot of rain in Louisville, and that means cozying up with a good book, and a delicious bowl of soup! Yay! I got the hankering for chicken vegetable soup from the following pin:
I didn’t want to have noodles in my soup, and I wanted more vegetable. Lastly, I wanted to make something in my slow cooker — less work, yes, please! So, I piled some chicken, a bunch of veggies, and some spices into my slow cooker, and ended up with a deliciously warming chicken vegetable soup that is PERFECT for a rainy day! YUM!
SLOW COOKER CHICKEN VEGETABLE SOUP
- 1.5 lbs boneless skinless chicken breast
- 1 Tbsp. olive oil
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 red onion, chopped
- 1 cup frozen peas
- 1 cup frozen green beans
- 3 tomatoes, chopped
- 4 cups chicken broth
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. sea salt
- 1 bay leaf
1.) Pour the olive oil into the slow cooker, then add the chicken breasts. Top with the celery, carrots, onion, peas, green beans, and tomatoes.
2.) Add the chicken broth, garlic powder, thyme, sea salt, and bay leaf. Stir to combine.
3.) Cook on high for 4 hours. Open lid, and use two forks to shred the chicken – it should just fall apart very easily. Stir to mix well, then cook for an additional hour on low.
4.) Ladle the stew into bowls and serve.