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Chicken and Vegetable Soup
Author
Chef Tiffany Blackmon
Ingredients
2
whole, large chicken breast halves
1
tbsp
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
tsp
dried parsley
½
tsp
dried basil
½
tsp
Kosher salt
½
tsp
freshly ground black pepper
2
bay leaves
14.5
oz
can whole tomatoes
2
cups
chicken broth
15
oz
can of dark red kidney beans, drained and rinsed
Instructions
Place chicken breast halves in crock pot container, drizzle with olive oil.
Add celery through chicken broth and stir.
Cover and cook on LOW for 8-10 hours, HIGH for 6-8 hours, or according to the manufacturer's instructions.
In the last 30 minutes of cooking time, add kidney beans.
Shred chicken and serve.