Crock Pot Chicken Corn Soup
- 3 - 3 1/2 lbs chicken, cut up
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 3 stalks celery, finely chopped
- 1 medium russet potato, peeled and diced
- 1/4 cup chopped parsley
- 1/4 cup canned tomato sauce
- 2 - 14 1/2 ounces chicken broth
- 17 ounces cream-style corn
- 2 medium size zucchini, cut lenghtwise, quartered, then thinly sliced
- salt and pepper, to taste
- 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.
chicken, onion, carrots, stalks celery, russet potato, parsley, tomato sauce, chicken broth, corn, zucchini, salt
Taken from www.food.com/recipe/crock-pot-chicken-corn-soup-217700 (may not work)