So here is was 11:50 am and I was preparing to make my kids some lunch when it hit me. I have to cook dinner tonight (like every night) but what the heck am I going to make? We had just finished the leftovers of the pork shoulder roast so that was out. No ideas yet as I was turning circles in my kitchen wondering what I could do. I did see that the clean dishes needed to be put away so I started to do that. I grabbed the lid the the crockpot and it hit me like a ton of bricks. Not the lid my dinner idea! I'll make some soup. I started taking a mental inventory of what groceries I had on hand to accoplish this little task and here is what I came up with:
4 chicken breasts (I used frozen ones-next time I willl use some bone in chicken thighs, the dark meat pieces tend to come out better in the crock pot)
1 purple onion finely chopped
4 garlic cloves minced
1 can organic diced tomatoes
1 zuccinni chopped
3/4 bag petite carrots which was probably around 3 cups of carrots.
2 medium sized sweet peppers chopped I used 1 yellow & 1 orange
1 can organic diced tomatoes
2 cups gluten free chicken stock preferrably low sodium
2 tsp dried basil
2 tsp dried oregano
1 tsp thyme
1 1/2 tsp paprika
fresh ground pepper
1 bay leaf
sea salt to taste
1-2 tbsp chopped Italian parsley
Place onions and garlic in crock pot first. Chicken next followed by the herbs. Veggies next and finally the canned tomatoes and stock. Since my chicken was frozen solid and it being already noon I was concerned about it not being done in time for dinner. I cooked my concoction on high for 3-4 hours then turned it to low to finish out the cooking time. About an hour before serving I added a very small amount of sea salt. Just before serving I shredded the chicken breasts into medium to large sized pieces and added some fresh chopped Italian parsley. Enjoy!
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