1 Tbsp olive oil

1 cup diced onion

3 medium carrots, peeled and sliced

2 ribs of celery, diced

6 cups chicken broth

4 medium Russet potatoes, peeled and cubed

3 cups cooked, chopped chicken

3 cups shredded cabbage

1 (14.5 oz) can diced tomatoes

1 tsp kosher salt

1 tsp pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp poultry seasoning

1 Tbsp red wine vinegar

1 small zucchini, halved and sliced

Add onions, carrots and celery, broth, potatoes, chicken, cabbage, tomatoes, salt, pepper, onion powder, garlic powder, Italian seasoning, and poultry seasoning into a slow cooker.

Cover and cook on low for 5 hours.

Stir in the vinegar and zucchini. Replace the lid and cook on low for another 30 minutes to cook the zucchini.

Ladle into bowls and serve. Salt and pepper to taste.

*adapted from https://www.365daysofcrockpot.com/