I want to give a big THANK YOU to my IRL and blogger friend, Jessi. A while back, I was begging for slow cooker recipes I could make so Jamie and I could have healthful, home cooked meals that I don't have to spend all night in the kitchen to make. Jessi responded with a quick, easy recipe for chicken and vegetable soup. Thursday, I went home early from work sick. I tried to eat some canned chicken noodle soup, and something about the chicken broth made the nausea worse. So, I threw the ingredients she listed in my crock pot and let it cook all the rest of that day and we had it for dinner that night. I'm very glad I made a double batch, because that's the only thing I've been able to eat every day since that didn't make me feel worse. Again, thank you, Jessi, for giving me such a great, easy recipe!
In case any of you missed it, below is Jessi's recipe. Changes I've made are added in italics.
Slow cooker Veggie Soup:
3-4 Frozen chicken breasts
2 Large cans mixed veggies (I like to do one cut small and 1 cut large)
1 Bottle of V-8 low sodium
Spices I added to taste: Basil, Oregano, Rosemary, Sage, fresh ground pepper. I needed to add these because I used low sodium versions of everything. Jamie and I are eating too much sodium.
Put frozen chicken in the bottom of the slow cooker and pour drained veggies and V-8 over the top. Cook on low for 8 hours. Use a fork to pull out chicken breasts and cut into smaller chunks, then toss 'em back in. Ready to serve. And fabulous. Trust me.
Stinkbumps the Wonder Boy: The rants, ravings and ramblings of a lunatic, overachieving single mom.
1 comment:
I'm glad it made you feel better. I always feel guilty when I make this because it's so darn easy. But seriously, everyone loves it.
My grandma makes it with beef soup meat, but you have to cook it first which defeats the purpose for me.
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