Chicken & Vegetable Soup

Recipe Courtesy Of: Hallie Foster Dunn

INGREDIENTS & DIRECTIONS

2  Chicken Breasts – Cook In Crockpot On High For 4 Hours – Shred Meat With 2 Forks

Drain Broth & Add To Separate Soup Pot

Add 2 Boxes Of Low Sodium Chicken Broth

Cabbage – Chopped

Carrots – Sliced

Red Bell Pepper – Chopped

Purple Onion – Chopped

Kidney Beans – Drained & Rinsed

Pinto Beans – Drained & Rinsed

Corn – Fresh Or Frozen

Green Beans – Drained

Tomatoes

I have also made with squash, Lima beans, potatoes etc. (I add squirt of ketchup for color) Salt and pepper, garlic powder, basil, oregano, onion powder is what I used this time.

Bring to a boil, reduce heat to med-low and cook for two hours.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s