Low Carb Chicken and Vegetable Soup

3 serving chicken legs with attached back ( thigh) (by PARCHIECA)
6 large (7-1/4" to 8-1/2" long) Carrots, raw
6 stalk, large (11"-12" long) Celery, raw
3 cup slices Radishes
3 serving Knorr Chicken Bullion (large cubes) (by ISLAND7172)
1 tbsp Salt
12 cup (8 fl oz) Water, tap

Chop carrots, celery, radishes and add to slow cooker turned on High. In a pot on the stove place three chicken legs with thighs attached. Add a tabelspoon of salt, black pepper to taste and three chicken bullion cubes. Bring to a rolling boil and cook for aproximately 40 minutes. Scoop chicken from the pot and place in fridge to cool. Add broth from chicken pot to the vegetables in the slow cooker. Once chicken is fully cooled in the fridge remove the chicken skin and tear all the meat from the bones. Add the cooled chicken to your slow cooker and cook on high for approx 4 hours or until your vegetables are tender.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user DENISE665.