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.
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 high heat for 4 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.
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 1 hour, or until carrots are soft.
Discard bay leaves, season with additional salt and pepper as needed and serve while hot.
Notes
Click on the time in the instructions to start a timer!