Chunky Chicken Soup
Cooking MethodSlow Cooker
Ingredients
- 1 large onion, chopped
- 2 stalks celery, thinly sliced
- 2 large carrots, peeled and thinly sliced
- 2 cup cauliflower florets, coarsely chopped
- 2 skinless boneless chicken breast halves
- 6 cup low-fat chicken broth
- 2 cup garbanzo beans
- 1/2 cup uncooked long grain rice
- 1 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 2 large bay leaves
- 1/4 teaspoon black pepper
- 15 ounce can stewed tomatoes
Instructions
In 5-quart slow cooker, combine onion, celery, carrots, and cauliflower. Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper. Cover and cook on high 1 hour. Lower heat to low and cook an additional 6 to 8 hours. Remove bay leaves and discard. Remove chicken. When cool enough to handle, cut chicken into bite-sized pieces. Add stewed tomatoes to slow cooker, and cook on high an additional 10 to 15 minutes. Return chicken to slow cooker, and cook an additional 5 minutes.