Chicken Soup With Shells and Vegetables
At our home, we love chicken noodle soup. So, here's a twist on that recipe. I decided to make it in a slow cooker to help me out because it was a busy day. This recipe made extra to have for lunch the next day.
Here are all the ingredients we used for this recipe.
Heat the canola oil and add onion for a few minutes until it starts to be translucent.
To the slow cooker, add ⅓ cup of carrots (diced), 8 cups of low sodium chicken broth, ⅓ cup frozen green beans (cut green beans), ⅓ cup celery (sliced), ⅓ cup cabbage (thin slices), 2 springs of fresh parsley, 2 sprigs of fresh thyme, 1 bay leaf, and 1 lb boneless, skinless chicken breasts. Add salt and pepper to taste.
Cook on low for 5-6 hours. Add shells to the slow cooker. Take out the whole chicken breasts and using a fork shred the chicken and place it back into the slow cooker.
Remove thyme, parsley, and bay leaves. And, serve warm.
Here's another photo.
Chicken Soup With Shells and Vegetables
Recipe details
- 6 servings
- Prep time: 15 Minutes Cook time: 6 Hours Total time: 6 hr 15 min
Comments
Share your thoughts, or ask a question!
Yum!
Are the shells to be pre-cooked before adding to the slow cooker or are they to be cooking while shredding the chicken?