2 Cups low sodium, reduced-fat chicken broth
1 C Frozen Corn
2 Ribs Celery, copped
6 oz can tomato paste
1/4 c. dry lintels, rinsed
1 T. Worcestershire sauce
2 t. dried parsley flakes
1 t. dried marjoram
2 cups cooked chicken breast (chopped or shredded {diane shredded it})
Combine all ingredients in slow cooker except chicken. Cook on low for 6-8 hours and put chicken in at end of cooking time.
1 comment:
Nothing beats a warm bowl of homemade chicken vegetable soup—especially when it’s Aunt Diane’s recipe! 🥣❤️ It’s like a hug in a bowl—comforting, hearty, and full of love and flavor.
And if you’re ever short on time but still craving something warm and satisfying, swing by Wendy’s menu with prices for cozy deals on your favorite comfort foods!
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