Italian Chicken Soup/Stew (crockpot recipe)
Another gem adapted from my Mom's recipe collection. :) This was originally for turkey (but who keeps turkey thighs on hand?) and I've added more veggies and made it into more of a stew than the turkey entree it was originally. Hubby LOVES this (and so do I!), and it's perfect to come home to on a cold winter evening.
2 lbs. chicken thighs, boneless, cut into chunks 1 can diced tomatoes, undrained 2 T tomato paste 1 T Italian herbs 1-2 cloves of garlic 1 onion, chopped 1 cup chopped celery 1 c. carrots, chopped (if desired) 1 c. cabbage, chopped (if desired) 2 c. zucchini, sliced additional liquid to thin to desired consistency (I save and freeze the juice every time I use diced tomatoes in chili or whatever, so that's what I use) Place vegetables except zucchini in crock, then chicken on top. Combine tomatoes, tomato paste, herbs and garlic, pour over chicken. Cook on low 6-8 hours. About half an hour before serving, stir in zucchini and additional liquid, if desired. Cook 20-30 more minutes, or until zucchini is tender. Enjoy! |
I just got a crockpot and this recipe looks soooo good!!! Been craving soup with the bitter cold here lately so thank you for the recipe!
~Cindy |
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