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We hope you got benefit from reading it, now let's go back to crockpot chicken vegetable soup recipe. You can cook crockpot chicken vegetable soup using 11 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to cook Crockpot Chicken Vegetable Soup:
- Prepare 4 each of raw carrots.
- Use 8 each of stalks of raw celery.
- Provide of the chicken broth (1/2 crockpot full).
- Provide 4 each of the cooked carrots from the broth.
- Get 4 stalk of the cooked celery from the broth.
- Use 1 each of cooked onion from the broth.
- Prepare 4 cup of frozen peas.
- Provide 1 of the cooked piece of ginger from the broth.
- Prepare 1 each of cooked chicken from the broth.
- Provide 1 bunch of small handful of chives.
- Get 2 tbsp of parsley flakes.
Instructions to make Crockpot Chicken Vegetable Soup:
- Clean the raw veggies.
- Add broth the crockpot and heat on low.
- Discard the tops and ends of raw veggies or save for your family bunny rabbit.
- Dice raw celery and raw carrots into bite size pieces.
- Add to broth.
- Cook on low until carrots and celery are tender and cooked.
- While that's cooking away, discard cilantro and parsley that's cooked.
- Cut ends and stems off cooked celery and cooked carrots.
- Dice into bite size pieces.
- Set aside in a bowl.
- Dice ginger, onion into bite sizes.
- Put in bowl with others.
- Debone chicken, cut on bite sizes.
- Put in bowl with others.
- After raw veggies are cooked add cooked veggies, chicken, peas.
- Stir.
- Dice chives.
- Add half of the chives and parsley to crockpot.
- Stir.
- Cook 1 to 2 hours more on low until frozen peas are cooked.
- Serve and garnish each bowl with chives.
For a heartier soup, that's great, but if you want. Use your slow cooker to make creamy crockpot chicken and vegetables. It's a simple recipe made with light sour cream for a low-fat meal. Believe it or not, this creamy crockpot recipe is low in fat. Light sour cream and low sodium chicken broth form a decadent sauce that tastes rich without the guilt.
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