Mom’s Chicken Veggie Soup

Now that it’s cold outside (or at least the Southern California version of cold for me 🙂 ), I love eating warm meals, like this soup, for dinner!  This is a recipe my mom makes in the fall and winter.  It doesn’t require much preparation before serving because it is all done at the beginning of the day when you toss the ingredients into a slow-cooker.

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  • 2 cloves garlic, minced
  • 1 onion, diced
  • 3-4 red potatoes, cut into cubes
  • 1 cup organic frozen corn
  • 2 carrots, peeled and sliced
  • 2 stalks, celery sliced
  • 1 cup green beens
  • 1/4 cup fresh, chopped parsley
  • 2 cans beans, drained and rinsed (I use cannellini or kidney beans)
  • 1 can diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 lb chicken breasts or tenders, cut into bite sized pieces
  • 1/8 teaspoon allspice
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 bay leaf (remove before serving)

Add all of the above ingredients to the slow cooker, stir to combine, cover and cook on low 7 or more hours.  You can add crushed red pepper flakes or cayenne pepper if you like a little kick!  Add any vegetables you like or take out ones you don’t.  I have also tried and loved zucchini, broccoli, cauliflower, and peas in this soup!

Fun Foodie Fact: Kidney Beans are an excellent source of iron, fiber, and protein!  The iron gives you energy and helps replenish your iron storage.

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