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Chicken Soup For The Soul

by Maggie Joy (follow)
Leader of the pack to seven children, one man child husband, two dogs, four cats and two birds. Creator of The Reverse Housewife www.facebook.com/TheReverseHousewife/ . Writer at WeekendNotes. Blogger. Chocolate connoisseur.
Recipes (16)     
I had never been a soup girl before discovering this chicken and vegetable soup recipe. My children would turn up their noses at soup before this recipe.

We call this time BS, I promise we aren’t being naughty and cussing ourselves silly, it is the time of ‘Before Soup’.

This recipe is very simple. You do not require a million and one bowls and saucepans. You will however need a slow cooker; I imagine it is possible to do this on the stove top, I just prefer the convenience of being able to walk away from the slow cooker.

Ingredients

1 Litre of chicken stock (salt reduced if you prefer)
Vegetable Soup Pack (available from vegetable section in your supermarket)
˝ medium size zucchini
Chicken breast or pieces depending on your preference
˝ Cup Dry soup mix




Method

Step 1
Peel and chop your vegetables. Place in your slow cooker.

Step 2
Place dry soup mix into slower cooker.

Step 3
Place whole chicken breast or pieces in slow cooker.

Step 4
Pour chicken stock into the slow cooker. Don’t be concerned if the stock does not cover all of the ingredients. Turn on high and walk away for four hours. As tempting as it is to keep peaking at it DON’T. Every time you take the lid off you add up to 15 minutes extra cooking time.



Step 5
Remove chicken from the soup and chop finely. Be careful to avoid leaving any bones if you used pieces. Return the chopped chicken to the soup liquid and allow to cook for a further 30 minutes.

Step 6
Season to taste and serve.



Left overs, if any, can be refrigerated or frozen. To reheat, microwave for four to five minutes and stir.

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