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Slow Cooked Chicken, Bean, and Veggie Soup

Chicken, Bean, and Veggie Soup


  • Author: Heather McCurdy
Scale

Ingredients

  • 2 rotisserie chicken carcasses
  • 124 ounce canned diced tomatoes
  • 116 ounce frozen cauliflower
  • 1 broccoli crown, finely diced, along with leftover broccoli stalks from week
  • 116 ounce can cannelloni beans
  • 116 ounce black beans (You can make them yourself!)
  • 1 medium onion, finely chopped
  • 3 medium carrots, sliced thin
  • 2 stalks celery, chopped
  • 3 cloves garlic, diced
  • 2 tablespoons chopped parsley
  • 6 cups water

Instructions

  1. Slow cook chicken carcasses in 6 cups water overnight on low.
  2. Separate bones, cartilage, and fat away from broth and meat.
  3. Put meat and broth back into slow cooker.
  4. Add rest of ingredients.
  5. Can slow cook on low for 4-8 hours.
  6. If your slow cooker is digital, set to warm after 4 hours for best results.