Thursday, December 13, 2012

Chicken Vegetable Soup

Sundays are about 3 things in our house: cleaning, football and SOUP! LOL!! I love making soup in my crock-pot because I can leave it, forget about it, clean and organize the house and the slower it cooks the better it tastes and smells.  I also love all the left-overs we get for meals through out the week.
 I have been enjoying this soup for lunch all week long.


Here's what I used:
1 tbsp of MCT oil
3 skinless chicken breast (whole)
2 large carrots (cut in cubes)
4 celery stalks (diced)
1 tbsp of minced garlic
1 med size white onion (diced)
1 leek (cut)
1 zucchini (diced)
2 bay leaves
3 tbsp of Goya's complete seasoning
sea salt & pepper (to taste)
1 can of tomato sauce
1 32 oz. container of low sodium chicken broth
2-3 cups of water (depends on the size of your pot)

Directions:
Turn on your crock-pot on high.  Place, spray or drizzle your crock pot with MCT or coconut oil.  Add in your chicken breast and season with the complete seasoning, salt and pepper.  Throw in your bay leaves, carrots, celery, onion, leek, and zucchini and season again with salt, pepper, and complete seasoning.  Add in your tomato sauce, chicken broth and water.  Season your soup once more.  Cover your crock pot and cook for 5-6 hours, checking it every hour and a half or so.  You can remove the chicken to shred or cut or, leave as is if you prefer bigger chicken pieces in your soup.
 Serve & enjoy the leftovers tomorrow.

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