Brody's Chicken Soup

1.25 lbs chicken (white and dark meat--best from leftover rotisserie chicken)
1 large container (6 cups) Swanson natural goodness chicken broth
3 c. water
1 large onion (yellow sweet is best)
1.25 c. celery
.75 c. baby carrots
1 tsp. Rosemary
1 tsp. oregano
2 tbsp. poultry seasoning
Juice from 1 lemon
1 clove garlic

Combine broth and water in a large pot. Make the stock base in this pot, to add to the above-listed soup ingredients in a slow cooker. To make stock, add the following to broth and water:

1 large onion
.5 lb carrots
1 clove garlic
6 stalks celery

1.25 lbs chicken (white and dark meat--best from leftover rotisserie chicken)
1 large container (6 cups) Swanson natural goodness chicken broth
3 c. water
1 large onion (yellow sweet is best)
1.25 c. celery
.75 c. baby carrots
1 tsp. Rosemary
1 tsp. oregano
2 tbsp. poultry seasoning
Juice from 1 lemon
1 clove garlic

Combine broth and water in a large pot. Make the stock base in this pot, to add to the above-listed soup ingredients in a slow cooker. To make stock, add the following to broth and water:

1 large onion
.5 lb carrots
1 clove garlic
6 stalks celery

Simmer stock over low heat for one hour. Remove vegetables from stock. Add stock, chopped veggies that have been sweat in a skillet, spices, and pre-cooked chicken in a slow cooker. Cook on low for about three hours. Salt and pepper to taste. Makes 16 1-cup servings. I cook mini bow tie pasta and add servings individually to the soup, depending upon how much is desired. Serve with multigrain dinner rolls or ciabatta.

Number of Servings: 16

Recipe submitted by SparkPeople user LABRODERSEN.