Thursday, November 19, 2009

Chicken and Vegetable Soup

Our dinner tonight is a new favorite; soups are one of the best things about cooler weather.

1.5 - 2 lbs boneless, skinless chicken breasts
1 large onion, finely chopped
2 medium carrots, finely chopped
1 medium potato, peeled and diced
1/4 cup tomato sauce
30 oz chicken broth
1 can cream style corn
2 medium zucchini, quartered and sliced
Thyme and Oregano to taste
Salt and Pepper to taste
Shredded Parmesan

In a crockpot combine onion, carrots, potatoes, tomato sauce and chicken broth. Season lightly with thyme and oregano. Add chicken and cook 3.5 hours on high.
Remove chicken, cut into bite sized chunks and add back to soup along with the corn and zucchini. Season with salt and pepper and cook an additional 15-20 minutes.

Serve with Parmesan sprinkled on top.

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