- 2 cups [500 mL] carrot dices
- 2 cups [500 mL] celery dices
- 1 cup [250 mL] slivered onions
- 6 to 8 chicken whites
- 12 ounces [338 g] chicken soup starter
- 1 [49 1/2-ounce / 1.4-L] can chicken broth
- Parsley flakes, to taste
- Minced garlic, to taste
- Salt and pepper, to taste
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- Have carrot and celery dices along with slivered onions ready the night before; if frozen, transfer chicken whites into the refrigerator.
- In the morning, transfer all the ingredients into a slow cooker; fill slow cooker to the top with water.
- Cover and cook on 'MEDIUM-HIGH' for approximately 8 hours.
- Using tongs, remove chicken whites from slow cooker.
- Dice then return to soup mixture before serving.
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