7 cups chicken broth or 6 1/2 cups broth an 1/2 cup wine
2-3 tsp dried thyme
1/3 cup fresh chopped parsley
1/2 - 1 cup each of frozen corn and peas
salt & pepper to taste
Shredded cheese, if desired, for topping when served
Instructions
Place skillet over medium heat, add bacon, cook
till brown, then add onions and garlic, sauté till
softened. Pour mixture into a 6 qt. crockpot
Place chicken breasts on top of onion mixture. Add
potatoes, carrots, celery, chicken broth, thyme,
salt & pepper. save some veggies to add later as
they will be firmer.
Place lid on crockpot. Cook on high 8-12 hours,
stirring occasionally till potatoes are extremely
soft. (Check chicken at 6-7 hours, don't want to
over cook it). It can be refrigerated till
potatoes are done. remove chicken.
Stir soup to break up potatoes & thicken broth.
Make it extra creamy, place a cup or so in a
blender, then back into soup. Shred or chop
chicken and add it and parsley back to soup along
with remaining veggies. Cook til veggies are done.
Serving
Suggestions
Tossed salad, White wine
Originally Submitted
11/14/2020
0 Out of 5 from
0 reviews
You can add this Crockpot Potato Soup with Chicken recipe to your own private DesktopCookbook.
