*  Exported from  MasterCook  *

                          Chicken Corn Soup C/P

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Poultry
                Crockpot                         Favorite

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken 3-3 1/2 lb. cut up
   1      lg            Onion -- finely chopped
   2      md            Carrots -- finely chopped
   1      md            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      md            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-qt. or larger electric 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. Per serving: 235 calories. 26 g protien, 24 carbs, 4 g. total fat. 865 mg. sodium.


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