Thursday, October 16, 2014

Chicken Piccata Slow Cooker Soup


5-6 boneless skinless chicken thighs
49 1/2 oz. can Swanson 99% fat free chicken broth, divided
Juice from 1 lemon
1/2 c. shredded carrots
3.75 oz. jar capers, drained
3 celery sticks, chopped, plus leaves
2 tsp. salt (additional for taste)
1 tsp. fresh cracked pepper

In a slow cooker, place the chicken in a single layer on the bottom. Pour the chicken broth on top, leaving out 2 cups from the can. Add the lemon juice, carrots, capers, celery, salt and pepper. Cover and cook on high for 2 hours. Stir the ingredients and cook for 3 more hours on medium heat. Remove the chicken from the liquid and shred with two forks. Add back into the soup and stir everything together. Taste test and see if you need any additional salt. Pour the rest of the chicken broth in and cook for another hour on low. 


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