Since winter is hopefully winding down, I thought I better post another favorite soup recipe. This is great because there is nothing better than having dinner done in the morning! I got this recipe from Karina at Gluten Free Goddess so check it out for the original recipe. This will make a lot! You won't think it will fit in your crock pot, but it will, just keep filling it up. Use more or less of any of the vegetables or ingredients according to your likes.
Crock Pot Chicken Soup
Extra virgin olive oil, as needed
3-4 chicken breasts
8 cloves fresh garlic, chopped
Sea salt and freshly ground pepper, to taste
2 cups thinly shredded cabbage (I use cole slaw mix)
1 colored pepper,diced
1 yellow summer squash, diced
2 zucchini squash, diced
4 potatoes, diced
1 4-oz. can chopped green chiles
1 teaspoon rubbed sage
1 teaspoon each of: dried basil, oregano and parsley
Hot red pepper flakes, shake to taste
1 14-oz. can diced tomatoes
2 cups chicken broth, give or take
Drizzle some extra virgin olive oil into the bottom of a crock pot. Lay the chicken breasts in the bottom; top with garlic, sea salt and pepper.
In a large bowl, combine the shredded cabbage, pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
Pour the veggies into the crock in an even layer. Pour on the diced tomatoes and add the chicken broth.
Cover and cook on high for 5 to 6 hours, until the chicken is tender. Taste test and add any additional seasonings and serve.