This delicious soup is chocked full of chicken and veggies in a wonderful parsley-garlic-rosemary broth. It's healthy, low calorie and gluten free. It's terrific comfort food for fall and winter nights. This hearty, filling and satisfying soup is so easy since it's made in the slow cooker.
3lbs.rotisserie chickencut up into bite-sized pieces
1lb.petite red potatoesquartered
3ribscelerysliced on the diagonal
1mediumoniondiced
1mediumonionsliced and separated into rings
3carrotssliced
1 1/2 to 2qts.chicken broth
1very largesweet potatocubed
1lb.green beanstips removed
2earscorn-on-the-cobskernels removed
2heaping tablespoonsminced garlic from a jaror about 6 to 8 cloves garlic, minced
1/2cupunsalted buttermelted (1 stick)
2heaping tablespoonsdried parsley
2tsp.dried rosemary
1tsp.salt
1tsp.ground black pepper
waterif necessary
1tsp.fresh parsleyfor garnish
Instructions
Debone chicken and refrigerate meat until ready to use.
Pour chicken broth into crock pot.
Add red potatoes, celery, onions, carrots, sweet potato and green beans.
Combine butter, parsley, rosemary, salt and pepper in a small mixing bowl and whisk.
Add to mixture in crockpot.
Cook on high 3 hours or until veggies are fork tender.
Add chicken and corn and stir to combine.
Heat an additional 30 minutes until hot.
To serve: ladle soup into bowls.
Sprinkle with fresh parsley.
Notes
NOTE: If any of your veggies are already pre-cooked because you are using leftovers, add them in the last half hour of cooking time.NOTE: If you are using leftovers from Roasted Chicken with Rosemary, pour in all the broth from the garlic sauce and eliminate the extra butter, parsley, rosemary, salt and pepper, that I’ve added here.