Monday, January 3, 2011

Spicy Chicken Veggie Soup

November 13, 2010
Souper easy, always delicious soup, great for a cool autumn day!

2 quarts chicken stock
2 boneless chicken breasts (fresh or frozen)
2 large sliced carrots
2 celery stalks, chopped
½ can Rotel
½ bag of frozen white corn kernels
Salt and pepper to taste

Throw all ingredients into a crockpot early in the day.  If using frozen chicken, set up to cook before 9:30 or 10:00 AM on high, if fresh chicken is used, cook on low, anytime before noon will do.    Just before serving, lift out chicken breasts and shred with two forks, then add back into soup.  Add any additional veggies you like, green beans work well.

Serve with corn muffins.

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