Monday night has become slow cooker night at our house. My daughter has volleyball practice right during the time I would normally make dinner. Instead of giving in to the temptation to hit a drive-through on our way home, I’ve been planning ahead so we can stay on track with our healthy habits.
This is a simple recipe, like Chicken Noodle Soup, but with potatoes instead of noodles. It is also a spin-off from my Chicken Kale Soup. To get your green vegetable for this meal, have a simple salad of mixed greens with olive oil and your favorite vinegar.
Nourish your mind,
Jen
Slow Cooker Chicken, Potato, & Carrot Soup
Serves: 6
Total time: 4 1/2 hours
INGREDIENTS
- 1 onion, chopped
- 4 stalks celery, sliced
- 5 whole carrots, peeled and sliced
- 2 russet potatoes, peeled and cubed
- 3 chicken breasts
- 6 cups chicken broth or stock
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
DIRECTIONS
Place all ingredients in a slow cooker. Cook on HIGH for 4 hours. Pull out the chicken breasts, shred, and return to slow cooker. Stir to combine and serve hot.
