March 13, 2017

Chicken Vegetable Soup

2 medium yellow onions diced
6 stalks chopped celery
6 cloves minced garlic
lots black pepper
2 medium zuccinni dimed
20 Fresh Brussel Sprouts
Small Bag Baby Spinach chopped
12 ounces sliced button mushrooms
12 ounce sliced portabella mushrooms
50 ounces chicken broth








Family pack of deboned/skinned chicken thighs quartered


On low in crock pot. Ready for lunch tomorrow.

Very low carb and gluten free.

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