slow cooker chicken vegetable soup

Ingredients

• 6 cups chicken broth
• 1.5 lbs boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup corn (frozen or canned)
• 1 cup green beans, trimmed and chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Place chicken breasts in the slow cooker.
2. Add chicken broth, onion, carrots, celery, diced tomatoes, corn, green beans, thyme, salt, and pepper to the slow cooker.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.
4. Remove chicken from the slow cooker and shred with two forks.
5. Return shredded chicken to the slow cooker.
6. Stir to combine.
7. Serve hot, garnished with fresh parsley.

Notes

• For a richer flavor, you can use chicken stock instead of broth.
• To add more vegetables, consider adding potatoes, zucchini, or peas.
• If you prefer a smoother soup, you can use an immersion blender to puree a portion of the soup before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For easy cleanup, use a slow cooker liner.