Crockpot Chicken Soup

2 chicken breasts, cut into bite-size pieces
4-5 potatoes, cut into bite-size pieces
1-2 cups of baby carrots, or cut regular carrots into bite-size pieces
1-2 cups green beans
1 can (10.75 oz) of chicken broth
1 onion, chopped
1-2 cans of water, so that all the ingredients stay in fluid to cook
1-2 bay leaves, to taste
1-4 dried sage leaves, to taste
1-2 tsp chicken/poultry seasoning
1 tsp celery salt

Cut up vegetables and meat and add to crockpot. Add broth and water. Season to taste. I used bay leaves, sage, celery salt, and chicken seasoning. You may wish to add extra spices after it has cooked. On high, this takes 4-5 hours to cook. (My crockpot is old, so it may take less time in newer machines.) Chicken will start to fall apart, potatoes will get soft, and onion pieces will become translucent.

Canned vegetables can be added in place of fresh, if that's what you have on hand. Drain fluid and add canned vegetables a half-hour before soup is done, so they won't overcook.

This amount of ingredients fills my 3 qt crockpot, and serves 4-6 large bowls of soup, with soup as main course. Adjust for number of servings desired or size of your crockpot.

Number of Servings: 6

Recipe submitted by SparkPeople user DEMARAZARE.