SLOW-COOKED CHICKEN VEGETABLE SOUP

SLOW-COOKED CHICKEN VEGETABLE SOUP

One of the simple pleasures in life is the smell of homemade soup slowly simmering when the outdoor temperatures have dipped.

1. Combine in a large electric slow cooker:

2 boneless, skinless chicken breasts, cut into ½" cubes

2½ cups shredded cabbage

2 carrots, thinly sliced

2 celery stalks, sliced

6-7 small mushrooms, halved

1 small yellow onion, chopped

2. Pour over chicken and vegetables and stir:

2 cups chicken broth

3. Mix together:

2 cups chicken broth

1½ tsp paprika

1 tsp salt

1 tsp dried sage

½ tsp dried thyme

¼ tsp pepper

4. Pour over chicken and vegetables and stir. Cover with lid and cook on low setting for 2-3 hours, or until carrots are tender (do not over-cook or the chicken will be tough).

5. Blend together:

¼ cup water

3 Tbsp cornstarch

6. Stir into soup:

Cornstarch mixture

2 cups frozen peas

1 bay leaf

7. Cover with lid and cook on high for 30 minutes longer. Discard bay leaf. Serves 6-8.