Crock Pot Chicken Corn Soup

Recipe by Audrey M
READY IN: 8hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse chicken and pat dry with paper towels; set aside.
  • In a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 Tablespoons of the parsley.
  • Add chicken, then pour in tomato sauce and broth.
  • Cover and cook at low setting for 7 to 8 hours. Chicken and potatoes should be tender when pierced with a fork.
  • Lift out chicken and place on cutting board to cool to touch.
  • Next, skim and sicard fat from broth mixture. Stir in corn and turn crock pot to high heat. Cover and cook for additional 15 minutes.
  • Once chicken is cool, dicard bone and skin. Tear chicken into bite size pieces.
  • Return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
  • Season soup with salt and pepper.
  • Before serving, sprinkle the remaining 1 Tablespoon of parsley on top of soup.
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