Chicken Vegetable Soup

Chicken Vegetable Soup







4 cups reduced-fat reduced-sodium chicken broth

2 – 3 cups cubed cooked chicken breast

1 cup frozen broccoli florets

1 cup canned white beans

2 celery ribs with leaves, chopped

1 med onion diced

1 cup sliced carrots

½ cup sliced mushrooms

½ cup red pepper, diced

1 cup potato cut in ½ inch cubes

1 tablespoon sugar

1 tablespoon Worcestershire sauce

½ tsp. sage

½ tsp. thyme

1 teaspoon dried parsley flakes

2 bay leaves







The directions for this couldn’t be simpler. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.



Remove bay leaves when done.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/crock-pot-recipes/53824-chicken-vegetable-soup.html