Chicken Soup

I couldn't quite find the perfect chicken soup recipe, so I attempted to create my own. I thought it turned out quite well for a rookie, even JA approved! I made my chicken soup in the crock pot, but the recipe could easily be adjusted for stove top prep! Also, I did not add noodles, but cooked egg noodles could be added after the last step.







(3 servings)
Ingredients:
1 32oz box of Swanson Chicken Broth
1 rotisserie chicken
1 large stalk of celery
4 large carrots
1 fresh garlic clove
1 small onion
A sprinkle of dried parsley
A dash of dry Italian seasoning
A dash of salt
A dash of pepper


Directions:
1) Cut the green tops off of the carrots. Wash the carrots and celery. Peel the carrots and then chop into small pieces. Chop celery into small pieces, also. Chop the small onion into fine pieces and mince the fresh garlic clove (or 1 teaspoon of minced garlic from the jar).
2) Line the crock pot with a liner. Put carrots, celery, garlic, onion, parsley, and seasonings into crock pot.
3) Take the desired amount of meat from the chicken (removing the bones and skin). I used a leg, thigh, and partial breast for this batch.
4) Shake the box of broth, open, and pour into the crock pot.
5) Turn heat setting to high for 3 hours, or until carrots are tender.



Bon Appétit!