When I first met K-hubs he was a fit, healthy, tuna-consuming, frozen-burrito-eating, frozen-pizza-loving bachelor. If it didn’t come from a can or the freezer, he wasn’t eating it. Although I’m not always the healthiest of eaters, I would have weighed seven hundred pounds had I eaten the way he did. Since my metabolism doesn’t quite work like his, we met in the middle. I have learned to like wheat bread, and he has learned to assemble ingredients.
Over the years it has paid off. Just the other night he wowed us ladies, well, Toodlebug and I, with his version of crockpot chicken and vegetable soup. We were under a blizzard advisory, a wind chill advisory, and threats to the stability of our roof, thus this comforting recipe came at just the right time. It’s K-Hubs created and Toodlebug approved.
According to K-Hubs, he made it up as he went along, much like The Gram would have done. I like that thought.
Ingredients
- 2 14.5 oz. cans chicken broth
- 2 cans water (for thicker soup, add only one can)
- 1 12.5 oz. can white chicken breast (we use 1 can of Kirkland brand chicken breast)
- 3-4 carrots, sliced
- 3-4 potatoes, diced
- 1 15 oz. can green beans
- 1 15 oz. can corn
The following ingredients to taste
- Onion salt
- Garlic powder
- Old Bay® seasoning
- Salt
- Pepper
Directions
- Set crockpot to 6 or 8 hours
- Combine broth, water, chicken, carrots, potatoes, and seasonings, stirring occasionally.
- Approximately 45 minutes before serving, add green beans and corn.
- Serve warm with bread or rolls.
Variations
Because this was an experiment from the start, we began thinking about the next time we’ll make this. We brainstormed adding fresh garlic and onion, adding tomatoes with the green beans and corn, using less water, and serving it with seasoned breadsticks. When we ate it as leftovers, as seen in the first photo, we added noodles. It was divine!
Spirited and then Some 