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November 25, 2014 / daryleverett

Chicken soup on the fly

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I needed to use up some thawed chicken thighs and make something tasty for lunch in the yucky weather. Here’s what I came up with:

4 boneless skinless chicken thighs
4 cups homemade broth
2 carrots, roughly chopped
1/2 onion, sliced
Roughly 2 tsp garlic powder
Roughly 1 TBS Italian herbs
Himalayan pink salt to taste

Combine everything in a slow cooker. Cook on low for about 6 hours or until done. Reduce to warm until ready for serving.

This recipe got approval from both the baby and the big kid in my house.
Try it and let me know what special twist you put on it!

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