Chicken Veggie Soup

Directions

1. Cut the chicken breast into 1 -2" cubes. You can cook the chicken before cutting it, but it's more flavorful when cut first.
2. Pour some olive oil into a skillet on medium heat and add garlic and mrs. dash.
3. Add chicken pieces and stir to mix chicken, seasoning and garlic well.
4. Cook chicken in covered skillet, tossing frequently to ensure even cooking and to distribute seasonings.
5. Be careful not to overcook chicken! It will still be cooking in the crock pot, so just barely finish the chicken in the skillet. If it's overcooked, it will be tough and dry in the soup.
6. When chicken is done, remove from skillet and place in bowl, along with any juices that may be in the pan.
7. Prepare all vegetables by washing, trimming off any brown or root ends, and chopping coarsely. You do not need to chop the bean sprouts. Keep each vegetable separate after chopping, so they can be layered into the crock pot.
8. Pour olive oil into skillet and add garlic. Add leek pieces and toss until oil and seasonings are distributed. It will look like a lot, but the leeks will cook down.
9. Cover skillet and cook until barely tender, tossing frequently. Remove from skillet to a bowl.
10. Return skillet to stove and use a little more olive oil, then pour in the bean sprouts. Again, cook until barely tender, tossing frequently.
11. In a large crock pot, place the uncooked carrots in the bottom of the pot.
12. Then, add the uncooked broccoli.
13. Add celery to the pot next.
14. Add chicken pieces and juices.
15. Add cooked leeks, then cooked bean sprouts.
16. Crock pot should be close to full. Pour in the quart of chicken broth.
17. Cover crock pot and turn on low setting. Let cook for 2 - 3 hours.
18. Once soup has cooled, it can be frozen in reheatable containers or stored in the fridge. This is especially easy if the ceramic pot in your crock is removable.