Crock Pot Chicken Corn Soup
From the Kitchen of: Nancy
For lower fat soup use boneless, skinless chicken breasts and low-fat broth.
3-3 1/2 lb. chicken cut up
1 lg. onion, finely chopped
2 med. carrots, finely chopped
1 med. russet potato, peeled and diced
1/4 c. chopped parsley
1/4 c. tomato sauce
2 cans chicken broth (14½ oz. each)
1 can cream style corn
2 med. zucchini, cut lengthwise into quarters,
then thinly sliced
salt and pepper to taste
Rinse chicken, pat dry and set aside.
In a 4-quart or larger crock pot, combine onion, carrots, celery,
potato and 3 tablespoons parsley.
Add chicken, then pour in tomato sauce and broth.
Cover and cook on low 7 - 8 hours or until chicken and potato are
tender when pierced.
Lift out chicken and let stand until cool enough to handle.
Meanwhile, skim and discard fat from broth mixture.
Stir corn into broth mixture, turn heat to high. Cover and cook
15 minutes more.
Remove and discard bones and skin from chicken; tear meat into
Add chicken and zucchini to soup, cover and cook until zucchini
is just tender, (15 minutes ±).
Season to taste and sprinkle with 1 tablespoon parsley.
Yield: 6 - 8 servings.