Ingredients
-
3 - 3 1/2
-
1
-
2
-
3
-
1
-
1/4
-
1/4
-
2 - 14 1/2
-
17
-
2
-
-
-
-
-
Directions
Crock Pot Chicken Corn Soup, Canned cream-style corn gives this soup a rich taste
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Steps
|
1
Done
|
Rinse Chicken and Pat Dry With Paper Towels; Set Aside. |
|
2
Done
|
in a 4 Quart Crock Pot, Combine Onion, Carrots, Celery, Potatoe, and 3 Tablespoons of the Parsley. |
|
3
Done
|
Add Chicken, Then Pour in Tomato Sauce and Broth. |
|
4
Done
|
Cover and Cook at Low Setting For 7 to 8 Hours. Chicken and Potatoes Should Be Tender When Pierced With a Fork. |
|
5
Done
|
Lift Out Chicken and Place on Cutting Board to Cool to Touch. |
|
6
Done
|
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
Done
|
Once Chicken Is Cool, Dicard Bone and Skin. Tear Chicken Into Bite Size Pieces. |
|
8
Done
|
Return Chicken to Crock Pot and Sliced Zucchini to Broth; Cover and Cook Until Zucchini Is Tender (about 10 to 15 Minutes). |
|
9
Done
|
Season Soup With Salt and Pepper. |
|
10
Done
|
Before Serving, Sprinkle the Remaining 1 Tablespoon of Parsley on Top of Soup. |
