CHICKEN PESTO SOUP (CROCK POT)

3 cups chicken stock

1 carrot shredded

2 ribs celery diced

1 TBL dried onion

1 tsp dried oregano

2 tsp minced garlic

½ medium zucchini or eggplant small diced

3 boneless skinless chicken breasts

½ cup pearl barley or long grain brown rice

1 ½ cups room temp milk, cream or half and half

¼ cup grated parmesan

½ cup pesto

1 TBL ranch dressing powder

Put everything in crock except milk, parmesan, pesto and ranch.  Cook on low 6-8 hours until chicken is cooked and barley is soft.

Remove chicken and shred.  Return to crock along with milk, parmesan, pesto and ranch powder.  Cook on high for about 15-20 minutes.  Serve with parmesan sprinkled on top.

Note:  If you like a thicker soup, make a slurry from corn starch and cold water and add in with the milk, parm., pesto and ranch.