Chicken Vegetable Crockpot Soup Recipe

Today was the first snowfall of the season. It was beautiful but, MAN, was it cold!! If anyone knows me, they know that I DO NOT do well in the cold.  So if you could see me right now, you would see me bundled up in my robe, fuzzy socks and slippers, and drinking hot tea at my desk.

We are having my best friend (and maid of honor) and her boyfriend over dinner tomorrow night and I was thinking about what to make and what I should get at the grocery store. So obviously, with it being so cold outside, my first thought was...SOUP!  

I found this recipe online on Multiply Delicious' website and it sounded AMAZING. I cannot wait to make it tomorrow and tell you all about it! But I figured I would share the recipe with you all first and maybe you can make it tomorrow too :) 

So without further ado, here is the recipe for Chicken Vegetable Crockpot Soup!

 

Ingredients

4 boneless, skinless chicken breasts (about 1 to 1.5 pounds)

1/2 teaspoons sea salt

1/4 teaspoon ground pepper

1 tablespoon olive oil

2 cups frozen vegetables (red bell pepper, zucchini, squash, carrots)

1 1/2 cups butternut squash, cut into small cubes (or sweet potato)

1/2 yellow onion, diced

1 – 15 ounce can diced tomatoes

1 – 15 ounce can crushed tomatoes

1 1/2 cups low sodium chicken broth

6 tablespoons tomato paste

4 tablespoons balsamic vinegar

4 cloves garlic, minced

2 teaspoons dried oregano

1/4 teaspoon red pepper flakes

2 sprigs fresh rosemary

2 sprigs fresh thyme

1/3 cup fresh basil, chopped

 

Instructions 

Sprinkle salt and pepper on all sides of chicken breasts, dividing evenly.  In a large nonstick skillet, heat 1 tablespoon olive oil.  Add chicken breasts to skillet and cook for 6 to 7 minutes on each side until chicken is browned and cooked through.  Allow the chicken to cool and shred the chicken.  Transfer chicken to slow cooker.

To slow cooker, add onion, frozen vegetables, butternut squash, tomatoes, crushed tomatoes, chicken broth, tomato paste, balsamic vinegar, garlic, oregano and pepper flakes.  Stir to combine and nestle rosemary and thyme on the surface.  Cover and cook on low for 6 to 8 hours.

Remove and discard rosemary and thyme from soup.  Stir basil into soup, saving some for garnishing (if desired).

Serve immediately or transfer to a large bowl, cover and refrigerate.  Reheat before serving.

Makes 6 to 8 servings