This rich, wholesome chicken soup is the perfect dish for a chilly night. This recipe uses carrots, celery and leeks, but any root vegetables would work for this soup. You can also add a handful of chopped spinach or kale, or a half cup of rice or egg noodles about an hour before serving.
1(4-5 lb)whole chickengiblets removed
3mediumleekswashed and chopped
2mediumcarrotspeeled and cut into large pieces
1mediumonionwhite or yellow, chopped
2tspkosher saltmore or less to taste
Place whole chicken and water in slow cooker. Chicken should be just covered in water. Add more as needed. Place lid on slow cooker and set to medium heat for 8 hours, or until chicken is falling apart.
Once chicken is falling apart, remove from slow cooker and move to cutting board. Skim any pieces left in the broth out with a spoon.
Add leeks, carrots, onions, celery and garlic to slow cooker. Turn heat to high.
When chicken is cool enough to handle (about 5 minutes), remove chicken meat from bones and dice into small pieces. Discard extra skin and bones. Add diced chicken back into slow cooker.
Add bay leaves, parsley, thyme, salt, pepper and parmesan rind to slow cooker. Stir to combine. Cover and cook for an additional hour, or until carrots are soft.
Discard bay leaves, season with additional salt and pepper as needed and serve while hot.
Slow Cooker Chicken Soup
Amount Per Serving
Calories 230Calories from Fat 117
% Daily Value*
Saturated Fat 4g25%
Vitamin A 6000IU120%
Vitamin C 14mg17%
* Percent Daily Values are based on a 2000 calorie diet.