SLOW COOKER CHICKEN VEGETABLE SOUP

SLOW COOKER CHICKEN VEGETABLE SOUP 1 pound boneless skinless chicken breast 1 medium carrot, diced 2 stalks celery, diced 1 small onion, diced 1 small zucchini, cubed 1 cup chopped broccoli (optional) 2 cloves garlic, minced 1 bay leaf 1/4 teaspoon dried thyme leaves 5 cups chicken broth 2 teaspoons Worcestershire sauce 1/2 teaspoon kosher or sea salt additional salt and pepper, to taste (optional) minced parsley for garnish (optional) In slow cooker add all the soup ingredients (chicken, carrots, celery, onion, zucchini, broccoli, garlic, bay leaf, dried thyme, chicken broth, Worcestershire sauce, and 1/2 teaspoon kosher salt) except for the additional salt/pepper to taste and minced parsley. Gently mix together all the ingredients to make everything combine well. Broccoli Note: We Love broccoli in our soup, but be prepared for the strong broccoli odor. To eliminate the cooked broccoli smell, you can par boil the broccoli first on the stove top, then add the broccoli to the soup about 15 minutes before the soup finishes. Cover and cook the soup on low for 7 hours or about 4 hours on high. Gently shred the chicken with two forks and stir the soup to mix the chicken evenly throughout the soup. Season to taste with additional salt and pepper. Garnish soup with minced parsley.