My Chicken Soup

Chicken Soup

Well, my version

Serves 5-6

Cooking oil to barely coat the sauté surface

20 oz of chicken (I used chicken tenderloin boneless and skinless bag o’ chicken meat)

1 green onion chopped fine

1 cup  button mushrooms chopped

1 cup daikon chopped

8 oz water

1 tsp of Better Than Bullion Roasted Chicken

2 tsp tomato paste

1 tsp garlic powder

1 tsp thyme

1 tsp basil

2 bay leaves

1/2 tsp red pepper flakes

Salt and pepper to taste

1 small bag of carrots and peas

Sauté and soften the onion  in cooking oil. Add the chicken to start the cooking process. Add these to the crockpot (or leave ‘em in the insta pot if you have used its sauté feature). Add mushroom, daikon. Mix the water with the bullion,  add to the pot. Add the spices. Slow cook ( set the insta pot to slow cook for apron 6-8 hours. The last hour add the bag of frozen carrots and peas.

Serve with rolls.