Wednesday, March 26, 2008

Rotisserie Chicken Soup in the Crock Pot

Use the leftovers from your grocery store rotisserie chicken to whip up this healthy, yummy soup in your crock pot. This is naturally gluten-free, casein-free, and soy-free.

Leftover rotisserie chicken (make sure it's GFCFSF)
1 potato
2 carrots
1 celery rib
2 green onions (spring onions), whites & tops
2 cups GF chicken broth
1 tsp. refined coconut oil (optional, yeast-fighter)
1/2 tsp. minced garlic (optional, yeast fighter)
1 Tbsp. salt

Wash, peel, and chop the veggies. Rip or cut chicken into bite-sized pieces.

Add all ingredients to crock pot in this general order: potatoes, carrots, celery, onions, garlic, oil, chicken broth, oil. Then add enough water to fill up your crock pot (about 4 cups). Cook on high until veggies are soft and flavors have mixed; or cook on low all day then turn up to high an hour or two before dinner.

Less than $10.00 (with all-organic veggies).

I have another (very similar) crock pot chicken soup HERE.

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