Chicken Corn Soup
|Chicken||3 1⁄2 Pound, cut up (1 In Number)|
|Onion||1 Large, finely chopped|
|Carrots||2 Medium, finely chopped|
|Celery stalks||3 , finely chopped|
|Russet potato||8 Ounce, peeled and diced (1 Medium Sized)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||1⁄4 Cup (4 tbs)|
|Canned chicken broth||29 Ounce (2 Cans Of 14 1/2 Ounce Each)|
|Canned cream style corn||17 Ounce (1 Can)|
|Zucchini||8 Ounce, cut lengthwise into quarters, then thinly sliced (Medium Sized)|
Rinse chicken, pat dry, and set aside.
In a 4-quart or larger electric slow cooker, combine onion, carrots, celery, potato, and 3 tablespoons of the parsley.
Add chicken, then pour in tomato sauce and broth.
Cover and cook at low setting until chicken and potato are very tender when pierced (7 1/2 to 8 hours).
Lift out chicken and let stand until cool enough to handle.
Meanwhile, skim and discard fat from broth mixture.
Stir corn into broth mixture; increase cooker heat setting to high.
Cover and cook for 15 more minutes.
Remove and discard bones and skin from chicken; tear meat into bite-size shreds.
Add chicken and zucchini to soup; cover and cook until zucchini is just tender to bite (10 to 15 more minutes).
Season soup to taste with salt and pepper.
Sprinkle with remaining 1 tablespoon parsley.