Chicken Leek Soup


Chicken Leek Soup

Serves 8 to 10. Recipe is by Julie Kay.

1 (14½-oz.) can diced tomatoes

1 (14½-oz.) can chicken broth

2 medium potatoes, cut into cubes, unpeeled

2 carrots, peeled and sliced

1 leek, sliced

2 stalks celery, chopped

3 chicken breasts or thighs, bone-in

1 tbl. Creole seasoning

1 tsp. black pepper

1. Put all ingredients into slow cooker and cook on Low for 6 to 8 hours.

2. Remove skin and bones from chicken, return chicken pieces to soup and serve.