Started February 5, 2019
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AuthorLesia PetrizioRecipe makes 4 servings Count as 1 Protein & 1Veggie
24 or 32 ounces of Boneless and Skinless chicken breast
4 cups Combined chopped onions, carrots and celery
3 Sprigs flat-leaf parsley
½ tsp Crushed dried thyme
½ tsp Mortins light salt
½ tsp Crushed dried marjoram
¼ tsp Freshly ground pepper
4 cups Water
Water to cover the chicken and veggies
1
Add all ingredients to a crock pot, cover, and cook on low for 7 to 8 hours or on high for 2 1/2 to 3 hours.
CategorySoups
Ingredients
24 or 32 ounces of Boneless and Skinless chicken breast
4 cups Combined chopped onions, carrots and celery
3 Sprigs flat-leaf parsley
½ tsp Crushed dried thyme
½ tsp Mortins light salt
½ tsp Crushed dried marjoram
¼ tsp Freshly ground pepper
4 cups Water
Water to cover the chicken and veggies
Directions
1
Add all ingredients to a crock pot, cover, and cook on low for 7 to 8 hours or on high for 2 1/2 to 3 hours.
