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Primavera Chicken And Vegetable Soup

Ingredients

• 2 whole chicken legs (drumstick and thigh) (1 1/4 pounds total), skinned
• 1 32-ounce carton chicken broth
• 1 cup coarsely chopped carrot
• 1/2 cup sliced celery
• 1/2 cup dry white wine or chicken broth
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground sage
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground black pepper
• 1 cup asparagus spears cut into 1-inch pieces
• 1/2 cup frozen peas
• 1/4 cup sliced green onion
• Coarsely snipped parsley (optional)

Directions

1. Place chicken in a slow cooker.
2. Add broth, carrot, celery, wine, garlic, thyme, sage, rosemary, and pepper.
3. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
4. Using tongs, transfer chicken to a platter.
5. Shred meat from bones and return to cooker.
6. If using low setting, turn to high setting.
7. Stir in asparagus, frozen peas, and green onion.
8. Cover and cook for 30 minutes.
9. Sprinkle each serving with parsley.

Attribution