ST. PATRICKS DAY (30)
SMOOTHIES AND SHAKES (20)
|EVERY FEW MINUTES|
|HOMEMADE CROCK POT CHICKEN SOUP|
1 pkg. boneless, skinless chicken breasts
1 can chicken broth
4 cloves minced garlic
1 can Veg-All or 1/4 c. dehydrated vegetable mix
1 lg. can chicken broth
2 c. each carrots & celery
1 c. slivered onions
Seasonings according to taste (parsley flakes, garlic, salt, pepper, etc.)
Night before: Cut carrots, celery and onion; chop garlic; place in plastic bag and refrigerate. Remove chicken from freezer. Set out seasonings.
In the morning, put above ingredients in Crock-Pot and fill 1/2 way with water or broth. Cover, set on medium-high and cook for approximately 8 hours.
Remove chicken breasts from Crock-Pot with tongs.
Cut chicken into bite-sized pieces and return it to the soup mixture. Add rice or noodles for a thicker soup.
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