Even though it is looking like Spring here in the South, it is never too warm for my Chicken Vegetable Soup!
Here is the recipe:
1 can of yellow or shoepeg corn
1 can of white corn
1 can of sliced potatoes
1 can of green beans
1 large can tomatoe sauce
1 can of stewed tomatoes
1 can of butter bean
1 can of green limas
1 can of sliced carrots
2 sm packs (or 1 large) of boneless chicken breast
Here is how I mix it:
I put the chicken in the crock pot at 7 am. Set it to cook at 180 degrees. When I got home from work, I took out the chicken and strained the broth. I added the broth back to the crock pot and then added all of the cans of veggies...
(NOTE: I only use the can juice of the peas, carrots, white corn, limas, and butter beans...the rest I drain. Using the juice from the cans keeps me from having to add salt.) You can also add a small can of tomato paste to thicken the soup if needed. I turn my crock pot on high, pick the chicken apart, and add it back to the soup. You can use chicken breast with the bone to produce more stock.
I usually serve it with Jiffy cornbread, cause I like the sweet stuff.
I hope you enjoy! Leave me a note if you try it!! It is sure not to disappoint!