Spring {Slow Cooker} Soup

I love soup.  During Whole 30 it is my go to meal if I need something quick and easy.  Right now I have an over abundance of squash (thanks to my CSA and gardening dad) and I thought an easy soup would help put a dent in my supply!

The ingredients:


  • 2 chicken breasts 
  • 32 oz. chicken broth
  • 2 cups filtered water
  • 3 small yellow squash
  • 1 medium zucchini
  • 1 spring onion
  • 1 clove garlic
  • 5 fingering potatoes
  • 2 carrots
  • 2 stalks bok choy 
  • 3 stalks celery
  • TJ’s Everday Seasoning
  • Salt and Pepper

Chop those veggies into bite size pieces. (Yes, my carrots are purple, your eyes aren’t deceiving you!)

Add your two breasts to your slow cooker and season well. I use frozen chicken and leave it whole, after the soup has cooked it shreds easily.

Add your veggies on top, sprinkle well with seasoning, add chicken broth and water.

Cover and cook on low for 6 hours.  Remove breasts, shred then return to pot.  Season with salt and pepper to your taste.  After the soup cools I like to use my food saver system to make bowl size batches for the freezer.




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