If you are trying to use up leftover chicken or even Thanksgiving turkey, this is a great recipe.

This recipe is going on our menu for next week.

Chicken Corn Soup

Stars of the recipe:

• 3 chicken breasts, raw or 3 c. shredded chicken or turkey
• 1 small onion, diced
• 1 celery stalk, diced
• 1 garlic clove, minced or 2 Tbsp. minced garlic
• 2 carrots, diced
• 8 c. chicken broth (4 small cans or 2 large boxes)
• 1 sm. can of creamed corn
• 1 (16 oz.) frozen corn
• ¼ pound of angel hair pasta, broken into smaller pieces

Steps:

1. Add all the ingredients to slow cooker except for angel hair pasta.
2. Cook on low for 6 to 8 hours.
3. If you used raw chicken, shred the chicken after cooking for the 6 to 8 hours.  Return to the crock.
4. Add the angel hair pasta and cook for 10 more minutes.
5. Season with salt and pepper if necessary.
6. Enjoy!

Recipe adapted from savoring the good

Printable Recipe