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

1. Rinse chicken and pat dry with paper towels; set aside.
2. In a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 Tablespoons of the parsley.
3. Add chicken, then pour in tomato sauce and broth.
4. Cover and cook at low setting for 7 to 8 hours. Chicken and potatoes should be tender when pierced with a fork.
5. Lift out chicken and place on cutting board to cool to touch.
6. 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.
7. Once chicken is cool, dicard bone and skin. Tear chicken into bite size pieces.
8. Return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
9. Season soup with salt and pepper.
10. 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)