Now that it officially feels like fall, I like to make soups in my crockpot. For a while there, I was worried the weather might never turn cooler. It was so hot in September that school was cancelled, twice. But KB and I took a vacation to the Bahamas at the beginning of October and when we got back, the weather felt like fall. It was weird going from the beach and sunshine, straight to overcast skies and 50 degrees. Brrrr! And it’s forecast for snow this week! I can’t believe it! Well, maybe I can. It is Northeast Ohio, after all.
Anyways, back to my soup. I love making soup in my crockpot because I just dump a lot of ingredients in and let it cook all day. ‘Soup’er easy! LOL, see what I did there? So I threw together this chicken and white bean soup the other day. It’s basically a chicken-noodle soup, but instead of noodles, I used white beans. Mostly because I had some in my pantry. And I threw in a bunch of vegetables, because…well, just because. You can kind of choose what veggies you want to add, depending on what you like.
Start by adding chicken, onions, celery, carrots, white beans and canned tomatoes to the base of a slow-cooker.
Cover with chicken stock and water, add pepper and bay leaves. Cover and cook on low for 6-8 hours.
About an hour before you are ready to eat, remove chicken and shred or chop into bite sized pieces.
Add zucchini and cook for another hour.
2 lbs boneless, skinless chicken thighs
1 medium onion, diced
4 ribs celery, chopped
1 cup shredded carrots
2 cans white beans, drained
1 – 14 oz can of diced tomatoes, drained
1 – 32 oz box of chicken stock
2 cups water
1/2 teaspoon pepper
3 bay leaves
1 medium zucchini, sliced
Into the base of a slow cooker, add chicken, onion, celery, carrots, white beans, and canned tomatoes. Cover with chicken stock and water. Add pepper and bay leaves. Cover and cook on low for 6-8 hours. About an hour before you are ready to eat, remove chicken and dice or shred. Add chicken back to soup and add sliced zucchini. Cook for another hour.
Serve and enjoy!