serves 8-10
- 2 quarts chicken stock
- 3 c cooked chicken (from stock)
- 1 cup beef stock
- 1/2 c cooked beef (either from the stock, or left over pot roast)
**Or, see note about Booyah Stock**
- 1 c onions, diced
- 1 c peas (fresh or frozen)
- 1 c corn (fresh or frozen)
- 1 c green beans (fresh, cut into 1" pieces, or frozen)
- 1 c carrots, diced
- 1 c potato, diced
- 1/2 c celery, diced
- 1 garlic clove, minced
- 1 lb fire roasted tomatoes (homemade or use a 15 oz jar), diced
- 2 bay leaves
- 2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/8 tsp crushed red pepper flakes
Combine stocks, chicken, beef, vegetables through the tomatoes, bay leaves, salt and pepper in a 6 quart slow cooker.
Place the rosemary, thyme, sage, and crushed red pepper on a piece of cheesecloth. Tie it well, and toss it into the slow cooker.
Cook on low for at least 8 hours, or on high at least 5 hours.
**Note - to make your own Booyah stock specific to this soup, use the recipe for Chicken Stock, but add 1 1/2 lbs meaty beef bones plus a little more water to cover in with the chicken; you will use all the liquid and meat from that stock for this soup.
Original Chicken Booyah Blog Post
