Chicken and vegetable soup

Certainly I love using my slow cooker year round, but as the weather turns colder I especially enjoy making soups. This recipe is a healthy option; its packed with vegetables -- both fresh and canned -- and I used chicken breast tenderloins, which are low in fat and high in protein.

Chicken and vegetable soup

8-10 chicken breast tenderloins
14.5 ounce can green beans, drained
14.5 ounce can diced tomatoes
15.25 ounce can corn, drained
2 stalks celery, diced
1 cup diced carrots
2 potatoes, diced
4-5 cups water, or chicken stock
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
Salt and pepper to taste



Dice all the fresh vegetables (potatoes, carrots and celery) and place them in a 6-quart slow cooker.

You'll go from this... to this...

I used Yukon gold potatoes, which are my husband's favorite. They have a beautiful golden color and are buttery when cooked. Then add the canned vegetables, water or stock and the dried seasonings.

Next, cook the chicken breast tenderloins in a small amount of oil (about 1 teaspoon) over medium heat. Brown the tenderloins slightly, then let them cool.

Don't these look yummy? I let these tenderloins rest on the cutting board for about 5 minutes, then diced the chicken meat and added it to the slow cooker.

Stir to blend all the ingredients, then cook on low for about 8 hours. This soup was delicious (I ate three bowls!). Yield is about 10-12 cups. Plenty of leftovers to enjoy today.