Shredded Chicken and Vegetable Soup

2 boneless, skinless chicken breasts (leave them whole)

1 small zucchini,cut into thick matchsticks

1 small yellow summer squash,cut into thick matchsticks

1 small onion, finely diced

1 carrot, julienned

1 stalk celery, diced

4 cups chicken broth (I used my own homemade)

2 tsp dried parsley

1 tsp dried tarragon

1 tsp dried marjoram

1/2 tsp dried dill

1 bay leaf

salt and pepper, to taste

1. Add all the ingredients to the slow cooker/crockpot and cook for 4-6 hrs on high or 6-8 hrs on low.

2. Before serving, remove the bay leaf. Also, remove the chicken breasts and shred with two forks. Return the chicken to the soup and serve.

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