Italian Chicken Soup

Since the cold blustery weather has set in it is no secret that I’ve been obsessed with soups. That accompanied by the fact that my husband invited unexpected guests for supper is how this soup came about. I had already planned on soup for supper, but I needed to be able to feed double the amount of people I was expecting to.
Now this crock pot recipe is going to fall under the category of short cut recipes. Don’t be shocked when it turns out SO good that everyone is asking for seconds (just giving fair warning, that’s all).
Here is how I did it:

  • 4 lbs (or 8 cups or (4) 16 ounce cans) of Minestrone soup
  • 3 bone in, skinless chicken breasts
  • (1) 16 ounce bag of frozen yellow and zucchini squash

Place all of the ingredients in a 5 – 6 quart crock pot.

Cook on low for 4 – 5 hours or on high for 2.5 – 3 hours.

Remove the chicken from the crock pot and remove bone. Now shred, cut or chop the chicken breasts and return to soup mixture. Stir to incorporate.
Cook for an additional 30 minutes and then turn to warm setting until guests arrive if you are not ready to serve yet.
I had a house full of hungry people and was not able to get a picture of the finished product, but I think that speaks for itself 🙂
Don’t be afraid to add to already canned, frozen or homemade soups to make them go further or make them your own. This was super easy and did exactly what I needed it to do.

This recipe shared at Foodie Friday.

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