My kids love to come home from school and smell this soup cooking! My sister gave me this recipe and it has since become a stand-by at our house. I love that it is so easy! I use my slow cooker so that I can start it cooking earlier in the day, add a few things an hour or 2 before serving and voila….dinner is served!I also love that it makes A LOT so we always have enough for 2 meals!
Sometimes I even freeze leftovers in individual portions in containers for lunches.
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Ingredients
- 5 ribs celery diced
- ½ package baby carrots chopped
- 3 garlic cloves crushed
- 1/2 onion diced
- 2 Tbsp. butter
- 1 c. water
- 2 boneless skinless chicken breasts seasoned as desired
- 14- oz. can diced tomatoes
- 56 oz oz. chicken broth (can use bullion cubes or granules and water)
- 1 tsp each: cumin,chili powder, lemon pepper, and salt
- 1/8-1/4 tsp Tabasco sauce opt. (I don't use this)
- 1/2 c flour
- 1 c water
Ingredients
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Instructions
- Add chopped celery, carrots, garlic, onion, butter and 1 c water to crock pot. Place seasoned chicken breasts on top and cook until meat is partially cooked (3-4 hours).
- Remove chicken, cut into bite sized pieces and return to crock pot. Add diced tomatoes, chicken broth (or water and chicken bullion/granules to equal 56 oz.) and spices. Cook until vegetables are tender.
- 1/2 hour before serving time, combine 1 c water to make a thin paste and add to crock pot to thicken broth.
- Serve with tortilla chips, sour cream, and shredded cheese.
- To make using a large pot on the stove: Cook chicken beforehand in a 400* oven with Onion and garlic for about 20 min (if chicken breasts are very thick, this might require more time). While chicken is cooking, boil carrots and celery in about 5 cups water with a little salt until tender. When chicken is done, remove from oven and cut into bite-sized pieces. Add chicken to the pot. Add diced tomatoes, chicken broth (or water and chicken bullion/granules to equal 56 oz.) and spices. Cook until vegetables are tender. Combine ½ cup flour, and 1 c water to make a thin paste and add to pot. Simmer to thicken broth.
- To make in an instant pot: Place diced onion in the bottom of the instant pot. Place trivet over the onion and put seasoned chicken on top of trivet. Add 1 c water. Seal lid and select pressure cooker and 12 min. Make sure the pressure release valve is turned to sealing and not venting. When pressure cooker beeps, turn the pressure release valve to vent to release steam. Keep face and skin away from vent! Once steam is released, open the pressure cooker, press cancel, and remove the chicken to a cutting board and take trivet out of the instant pot. Add baby carrots (whole) and celery stalks (you may need to cut in half) into chicken broth in the instant pot, close lid, turn pressure release valve to sealing, and select pressure cooker and 3 min. While pressure cooker is coming to pressure and cooking, cut chicken into bite-sized pieces. When pressure cooker beeps, turn pressure release valve to "venting" to release steam. Once released, open lid, remove carrots and celery to cutting board and cut into pieces. push cancel on instant pot. Return chicken and vegetables to the instant pot with the broth. Turn instant pot to saute'. Add chicken broth (or water and chicken bullion/granules to equal 56 oz.), diced tomatoes, and spices. Combine ½ cup flour, and 1 c water to make a thin paste and add to pot. Simmer to thicken broth.
Recipe Notes
To make the chips softer like tortillas and melt cheese, put crushed tortilla chips, sour cream and shredded cheese in each bowl and pour soup over the top. Stir to incorporate.
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