INGREDIENTS – 16 oz Mushrooms – 1 lb Chicken Breasts – 1 Cup Carrots – 1 Cup Onion – 1/2 cup Celery – 1/4 cup Italian Parsley – 1 tbsp Dried Oregano – 1 Bay Leaf – 1/2 tsp Salt – 1/2 tsp Ground Black Pepper – 5 cups Chicken Broth
Rough cut half of your mushrooms and use a food processor to make rice sized mushroom bits.
Add the boneless chicken breasts into the crock pot.
ADD THE REMAINING CHOPPED VEGETABLES LIQUID AND SEASONINGS.
SHRED THE CHICKEN ONCE THE SOUP IS DONE AND ADD IT BACK INTO THE SOUP.