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Crockpot Chicken Soup Recipe
1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 pounds cooked chicken breast, cut into bite size pieces (about 4 cups)
2 tablespoons butter
3 14.5-ounce cans chicken broth
2 cubes chicken bouillon
1/4 cup finely chopped fresh parsley
1/4 teaspoon tabasco sauce (about 2 shakes)
place the vegetables, garlic, salt, pepper in the crockpot. top with the chicken pieces, butter, broth, and bouillon. DO NOT STIR. cover and cook on LOW for 8 hours. before serving, stir in parsley and tabasco sauce.
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