Crock Pot Chicken Corn Soup

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 3 -3 1/2 lbs chicken, cut up
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 3 stalks celery, finely chopped
• 1 medium russet potato, peeled and diced
• 1/4 cup chopped parsley
• 1/4 cup canned tomato sauce
• 2 -14 1/2 ounces chicken broth
• 17 ounces cream-style corn
• 2 medium size zucchini, cut lenghtwise, quartered, then thinly sliced
• salt and pepper, to taste

Recipe

• 1 rinse chicken and pat dry with paper towels; set aside.
• 2 in a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 tablespoons of the parsley.
• 3 add chicken, then pour in tomato sauce and broth.
• 4 cover and cook at low setting for 7 to 8 hours. chicken and potatoes should be tender when pierced with a fork.
• 5 lift out chicken and place on cutting board to cool to touch.
• 6 next, skim and sicard fat from broth mixture. stir in corn and turn crock pot to high heat. cover and cook for additional 15 minutes.
• 7 once chicken is cool, dicard bone and skin. tear chicken into bite size pieces.
• 8 return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
• 9 season soup with salt and pepper.
• 10 before serving, sprinkle the remaining 1 tablespoon of parsley on top of soup.