Chicken |potato| Soup!

I love noodles, but I do try to steer clear of them. So tonight I decided to make chicken noodle soup and while at the store I thought, "what if I made it with red potatoes rather than noodles"?! It turned out delicious. The flavors were perfect. You can cook in a crock-pot or on the stove.

Ingredients 

1 pound boneless, skinless chicken thighs

About 12 baby red potatoes, cut into fourths 

1 celery bunch, chopped

1 carrot bunch, chopped

1 package fresh baby Bella mushrooms

32 oz organic chicken stock (I normally get the low sodium or sodium free stock, the other can be quite salty)

2 teaspoons thyme

1 teaspoon parsley

1 garlic clove, chopped

1 onion, chopped

Method

After chopping all your ingredients, literally just toss it in a large stock pot and bring to a boil. Allow it to boil for about 10 minutes, stirring frequently. Cover and simmer for about 1 and 1/2 hours. Before serving, pull out chicken thighs and shred, add back into the pot. If making in the crock pot, cook on low for about 4 hours and on high for about 2 1/2 hours. Serve with cheddar cheese on top and oyster crackers!