If you know ANYTHING about me, you will know that I do not like to cook. Nope. Not going to happen. I burn water and I’m not kidding about that 😛 But I sure do like to eat. Except I will cook my Crockpot Chicken Vegetable Soup which you can find the recipe below.
There are two appliances that I cannot live without AND I can make a few pretty darn good meals in them. One is my CrockPot and the other is the InstantPot my daughter recently gave me. After a learning curve, I cannot believe how easy it is to use the Instant Pot. And talk about fast.
I’ve been under the weather the past week and there is nothing better than chicken soup when you’re not feeling well right? I literally tossed the ingredients listed below into my Crockpot and walked away. 6 hours later, I checked on my soup and it was FANTASTIC! And guess what? Nothing burned. You can use this same recipe in your Instant Pot for days you’re running short on time. Enjoy!
Crockpot Chicken Vegetable Soup
- 1 pound chicken thighs
- Diced medium carrot – 1 or 2
- Diced celery – 2 stalks
- Diced small onion
- 5 cups chicken broth
- Salt & pepper to taste
- Add other veggies you like or have in-house such as zucchini, broccoli, squash, etc.
Ready for the directions? Put everything in the CrockPot and cook on high for 4 -5 hours or low for 7 – 8 hours.
Season to taste. Serve up a bowl and enjoy!