Name: Chicken and Vegetable Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 lbs chicken breast or thighs; 2 large carrots, sliced; 2 large celery stalks, sliced; 1 large zucchini, sliced and quartered; 1 large yellow squash, sliced and quartered; 32 oz chicken stock; 2 T Worcestershire sauce; Sea salt and pepper, to taste; 1 clove minced garlic; 1 T pasture butter; 1 small yellow onion, diced; 1 bay leaf; 1 t rosemary, minced; 1 t dried parsley

Description

This light chicken and vegetable soup is the perfect dish to welcome the cooler weather of Fall with no hassle.

Scale

Ingredients

1 1/2 lbs chicken breast or thighs
2 large carrots, sliced
2 large celery stalks, sliced
1 large zucchini, sliced and quartered
1 large yellow squash, sliced and quartered
32 oz chicken stock
2 T Worcestershire sauce
Sea salt and pepper, to taste
1 clove minced garlic
1 T pasture butter
1 small yellow onion, diced
1 bay leaf
1 t rosemary, minced
1 t dried parsley

Instructions

Heat onion, butter and garlic in a large pan.
Heat on medium until translucent.
Add stock and remaining ingredients.
Turn to medium heat, and simmer for 30 minutes.
Using two forks, shred chicken.
Serve.

Notes

Also works in crockpot high for 4 or low for 8.