CrockPot Chicken Breast and Veggies Soup - chicken soup

Chicken Breast Soup (Difficulty - Easy/Medium): I made this for my boyfriend yesterday since he has the flu. He loved it!

3 chicken breasts (deboned)
2 tablespoons olive oil
3 cans Campbells chicken broth
2 medium potatos (peeled, cut in 1 inch pieces)
2 large carrots (peeled, cut into half inch pieces)
Half of a medium onion (some chopped, some slices about half an inch)
3 cloves of garlic (chopped)
1 teaspoon dried thyme
Half a teaspoon ground pepper
Sprinkle of dried parsley
Sprinkle of celery flakes

Chop all the veggies (potatos, onion, garlic, carrots) and toss them in the cooker. Add the 3 cans of broth.

Add the olive oil to a pan fryer and fry the chicken breasts on medium high until most of the surface is white - frying them on each side takes a couple of minutes.

Put the WHOLE breasts into the cooker. Move them down a bit so that the broth covers them. If you need more liquid, add water until the breasts are fully submersed. Stir everything a bit.

Cover and cook on HIGH for 5 hours.

When ONE HOUR IS LEFT, add the herbs/spices and stir the whole thing gently.

When serving, pull spoonfulls of soup into a large bowl, then shred the chicken with a fork and place the pieces in the soup.

Stir the soup a bit, and enjoy!