Hungry Chick Chunky Soup

• 1 12 lbs boneless skinless chicken breasts
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 small onion, finely diced
• 2 carrots, chopped
• 2 cups coleslaw mix
• 1 (15 ounce) can white beans, drained and rinsed
• 1 (14 1/2 ounce) can stewed tomatoes, not drained
• 1 cup frozen peas
• 2 (14 1/2 ounce) cans fat-free chicken broth
• 12 teaspoon fresh thyme
• 1 bay leaf

1. Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2. Place the onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the crock pot and stir.
3. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.
4. Remove and discard the bay leaf.
5. Remove the chicken pieces and place them in a bowl.
6. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it.
7. Return the shredded chicken to the crock pot, and stir into the soup.
8. Season the soup with 1/4 teaspoon salt or to taste.
9. Garnish with additional thyme, if using.
10. Serve up and enjoy!

chicken breasts, salt, pepper, onion, carrots, coleslaw mix, white beans, tomatoes, frozen peas, chicken broth, thyme, bay leaf

Taken from www.food.com/recipe/hungry-chick-chunky-soup-465968 (may not work)