Wednesday, September 2, 2009

Crockpot Chicken Vegetable Soup


As you have seen from some of my other posts, I love making soups, stews, chili, etc. I imagine that I will be making more and more of them now that Fall is coming upon us. I love it when the temperature begins to drop!

I make this soup all of the time. I used rotisserie chicken in this soup but I have also made it in the past with leftover pot roast. The nice thing about vegetable soups is that you can really do your own thing with it based upon what you have on hand. Here is what I put in this soup...

Chicken Vegetable Soup
1 small onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
1 zucchini, sliced in half moons
1 14.5 oz can of diced tomatoes
2 14.5 oz cans of corn
1 14.5 oz can of green beans
1 14.5 oz can of tomato sauce
1 small can of cream of mushroom soup
4 cups of chicken broth (you can do half water if you like)
1 - 4 oz can of diced green chiles
1/2 tsp ground black pepper
1 tsp salt
1 tsp season salt
3 TBL sugar
1/4 tsp cayenne pepper
1 half of a rotisserie chicken, shredded

Combine all of the ingredients in the crockpot except for the chicken. Cook on low for 8 hours. Add the chicken about 30 minutes before serving to heat through.

Use the leftover chicken to make something fun like chicken salad.

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