Chicken and Vegetable Soup
(In a Crock pot)

Ingredients:

2 (48oz.) Chicken Broth

3-6 oz. of tomato paste

Seasonings: ½ Tbs. Of poultry seasoning

Pinch of Salt and Pepper

Baby Cut Carrots

6 Baby Dutch Yellow Potatoes (cut in half)

1 cup of frozen mixed vegetables

3 Boneless/Skinless Chicken Breasts (whole)

1 lb. of your favorite soup noodles/pasta

Directions:

1. Simply add all the ingredients into the crock pot. Set on High and cook for 2-4 hours. (Check on your soup. All crock pots are different. Some like to cook their soup on High while others may cook their soup on Low.)
2. After about 2 hours of cooking, remove the chicken breasts and shred. They should be tender enough and will probably fall apart. Add the shredded chicken back to the crockpot and continue to cook for another hour.
3. Most importantly, taste your soup! You might need more salt or seasonings. Everyone has different taste buds. About halfway through cooking, we do a taste test and decide if it needs more tomato paste or other seasonings.
4. With our soups, we like to cook a different type of pasta or noodle each time. We have eaten this soup with Ditalini, Pastina, Rice, Soup Noodles and Tortellini. Cook what you prefer. ** Don’t add the pasta to the crock pot...the pasta will get soggy...instead, put some pasta in a bowl and then add your desired amount of soup.
5. To top off your already delicious bowl of soup...add some Grated Romano Cheese….yummy!