This is one of those from scratch recipes that is great to tailor to you and your family’s food preferences. Basically, with this recipe, I cleaned out the refrigerator using veggies that were almost past their prime and chicken breasts from the freezer. I love making and creating soups, often without a recipe. Adjust the measurements to your preferences or ingredients on hand. This is the perfect time of year to make soup, try new recipes, develop your own, and share! Enjoy!
Chicken and Vegetable Soup
2 whole, large chicken breast halves
1 tablespoon olive oil
½ cup celery, sliced
½ cup carrots, sliced
½ cup zucchini, sliced
½ cup white onion, sliced
½ cup cremini mushrooms, sliced
½ cup yellow squash, sliced
1 small potato, cubed
1 clove garlic, chopped
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 bay leaves
1 14.5-ounce can whole tomatoes
2 cups chicken broth
1 15-ounce can dark red kidney beans, drained and rinsed
Place chicken breast halves in crock pot container, drizzle with olive oil. Add celery through chicken broth and stir. Cover, and cook on LOW 8-10 hours, HIGH for 6-8 hours or according to the manufacturer’s instructions. Last 30 minutes of cooking time, add kidney beans. Shred chicken and serve.
~Liquid should cover ingredients. Add additional broth or water if needed.
~Make flavor adjustments with spices, salt and pepper.
~Change vegetable selections according to your preferences or what you have available.