Good morning, happy Thursday! It’s freeeeeezing in Chicago so I thought, what could be better than making a big pot of chicken soup?! I’m calling it better than yo mama’s chicken soup. It’s loaded with tons of veggies, shredded all white meat chicken, and has TONS of flavor!
Here is the recipe:
2 large split chicken breasts (bone in, skin on)One quart of fat free chicken brothOne 15-ounce can of white beans (cannelloni) drained and rinsedOne 14.5 can of stewed tomatoes drained2 carrots, chopped3 stalks to celery, chopped1 onion, diced2 cups of bagged dry broccoli slaw1 cup of frozen peas1 bay leaf1/4 tsp of ground thyme1/2 tsp of salt1/2 tsp of pepper
Place all ingredients in crock pot and stir well. Cover and cook on high for 3-4 hours or on low for 7-8 hours.
Remove the chicken breasts and place them in a bowl. Remove the skin then shred the chicken using two forks (one to hold the chicken in place and other to actually shred) OR use your clean hands to shred. Careful, the chicken may still be hot.
|shredded chicken breast|
Return the chicken to the crock pot and stir.
Add more salt and pepper to taste. Remove the bay leaf.
Serve and enjoy!!!!!
I created this recipe based on Hungry Girl’s “hungry chick chunky soup.” I used bone-in, skin on chicken breast to make the soup more flavorful. Next time I make this soup I am going to saute the veggies before putting them into the crock pot- this will add even more flavor.
Have a great day!!!!!!!