Once again it’s another chilly, rainy Saturday here at Noah’s Ark… Um, I mean New Jersey! But what a blessing it is to have an afternoon to relax, hang out at home with DaHubs and pups, and be curled-up cozy.

It’s a perfect day to pull out my crock pot and make a nourishing batch of steamy good soup. So while everyone is conked out on the couch, I snuck in the kitchen and put together my “Rainy Day Chicken Veggie Soup”! Here’s the recipe, and the best part is — it took only 15 minutes to put together! I used leftover grilled chicken strips and fresh herbs from my herb garden.

Ingredients:
2 – cups grilled chicken strips
3 – cups chicken broth
1 – 28 oz. can diced tomatoes
1 – 15 oz. can white beans (undrained)
1 – cup frozen peas
1 – cup frozen corn
1 – small red onion, chopped fine
2 – cloves garlic, chopped fine
1/2 – cup chopped celery
1 – bay leaf fresh
3 – sprigs parsley chopped fine
1/4 – cup chives chopped fine
A pinch of red pepper flakes
Freshly ground pepper and Himalayan pink sea salt to taste

Put all ingredients in crock pot on high for four hours.

That’s it! Oh I wish I could share how wonderful it smells! You can serve this as is, or add cooked/warmed brown rice, couscous, or noodles right before serving (they probably wouldn’t hold up cooking with the soup in the crock pot). I’m serving it with an herbed garden salad that I’ll share in another post.

Stay safe, dry and warm, and be blessed!