Crock Pot Chicken Corn Soup

Canned cream-style corn gives this soup a rich taste.

Rinse chicken and pat dry with paper towels.

Set aside.

In a 4 quart crock pot , combine onion , carrots , celery , potatoe , and 3 tablespoons of the parsley.

Add chicken , then pour in tomato sauce and broth.

Cover and cook at low setting for 7 to 8 hours.

Chicken and potatoes should be tender when pierced with a fork.

Lift out chicken and place on cutting board to cool to touch.

Next , skim and sicard fat from broth mixture.

Stir in corn and turn crock pot to high heat.

Cover and cook for additional 15 minutes.

Once chicken is cool , dicard bone and skin.

Tear chicken into bite size pieces.

Return chicken to crock pot and sliced zucchini to broth.

Cover and cook until zucchini is tender.

Season soup with salt and pepper.

Before serving , sprinkle the remaining 1 tablespoon of parsley on top of soup.

chicken, onion, carrots, celery, russet potato, parsley, canned tomato sauce, chicken broth, cream-style corn, zucchini, salt and pepper