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Chicken Corn Soup
Chicken 3-3 1/2 lb. cut up
1 large Onion -- finely chopped
2 medium Carrots -- finely chopped
1 medium Russet potato -- peel & dice
1/4 cup Chopped parsley
1/4 cup Canned tomato sauce
2 cans Chicken broth -- (14 1/2 oz ea)
1 can Cream style corn -- (17 oz. )
2 medium Zucchini -- cut lengthwise into quarters -- then thinly sliced -- (about 4 oz. )
Salt & pepper to taste
Rinse chicken, pat dry and set aside. In a 4-quart or larger slow cooker, combine onion, carrots, celery, potato and 3 T. 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, about 7 1/2-8 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 15 minutes more. Remove and discard bones and skin from chicken; tear meat into bite-sized shreds. Add chicken and zucchini to soup; cover and cook until zucchini is just tender to bite, (10-15 minutes). Season to taste and sprinkle with remaining 1 T. parsley. 6-8 servings.
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