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Chicken, Bean, and Veggie Soup

Slow Cooked Chicken, Bean, and Veggie Soup
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Ingredients

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. Slow cook on low for 4-8 hours.
  6. If your slow cooker is digital, set to warm after 4 hours for best results.

Notes

*If using chicken breast and stock/broth, skip steps 1 and 2. Cube 2 boneless skinless chicken breasts into 1/2-1 inch chunks and add chicken and 4 cups stock/broth and 4 cups water to slow cooker.

** Alternately, you can use 2-4 cups pre-cooked shredded chicken and 4 cups stock/broth and 4 cups water to slow cooker.

**