I made some quick and easy meals last week, and yet I was a putz and didn’t blog about any of them!
Here’s how I made my chicken soup.
Crock Pot Chicken Soup
- 1-2 chicken breasts
- Carrots
- Onions
- Celery
- Garlic
- Gluten free chicken broth
- Frozen veggies, like corn, peas, etc.
- Salt and pepper
- Dill and any other seasoning that you like.
Put the chicken on the bottom of the crock pot and sprinkle seasonings on top of them. Then add the raw, uncooked veggies and pour in the broth, enough to cover the meat and veggies. Cook all day on low. Add the frozen veggies about 30 minutes before serving. Take out the chicken and shread/cube it, and add it back in the soup.
You could also add cooked rice just before serving. Or turn it into chicken dumpling soup with a little gluten free Bisquick-type mix. That’s what we did one morning for breakfast and it was yummy! Some of our friends think we’re crazy, but we like having soup for breakfast.
*I was just browsing other gluten free sites and found out that Diana recently made a crock pot chicken soup, too. Check out hers over here.
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3 comments:
Hi Sarah!
I believe your recipe will win hands down compared to my adventurous soup recipe :)
Your pictures always look so good!
That looks delicious Sarah! I love your crock pot! My husband would have LOVED having your soup this week! Do you ship! ;-P
Thanks Ladies. I have some soup still in my freezer, so we get to have it again next week! Yeah!
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