Crock Pot Chicken And Vegetable Soup

• 2 chicken thighs
• 1 (14 ounce) can diced tomatoes with juice
• 3 cups water
• 3 beef bouillon cubes
• 1 cup chicken broth
• 1 (16 ounce) bag frozen vegetables, vegetable soup variety
• 1 tablespoon tomato paste
• 1 garlic clove, crushed
• 1 teaspoon thyme
• 1 teaspoon fresh parsley, chopped
• salt and pepper
• 1 bay leaf
• 1 dash Worcestershire sauce

1. Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
2. Add chicken and cook on high for 3 hours.
3. Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
4. Add frozen vegetables and cook for 1 more hour.
5. Remove bay leaf before serving.

chicken thighs, tomatoes, water, chicken broth, frozen vegetables, tomato paste, garlic, thyme, fresh parsley, salt, bay leaf, worcestershire sauce

Taken from www.food.com/recipe/crock-pot-chicken-and-vegetable-soup-225943 (may not work)