After fighting off a cold all week, it has finally caught up to me. I'm grateful that it waited until the weekend, so I didn't have to miss work... but I'm also ready for it to be over with!
To speed up that process, and to keep dinner prep simple, I decided to make a slow-cooker soup. I have a Stovetop Chicken Soup recipe that I posted awhile back, but have been meaning to come up with a simple crockpot version for nights that I don't feel like hanging out in the kitchen.
The nutrition from the bone broth, and overall comforting flavors of this soup totally hit the spot. I love how the potatoes & carrots cooked up perfectly without getting too soft, and the fresh parsley gave it a little extra life at the end. To make it extra perfect, you could bake up a batch of my Paleo Drop Biscuits to go with it!
And, to give you an idea of just how filling this is-- a large bowl of this was enough to fill up Dathan (who always has a big appetite)! I like a really dense soup, but you could easily double the broth or add less of the meat and veggies to thin it out a bit.
If you're feeling under the weather, or just craving a warm fall-friendly recipe, give this a shot! It serves 8-10 & makes great leftovers. :)
- 1-2 lbs chicken*
- 2 russet potatoes, cubed
- 4 large carrots, chopped
- 3 celery stalks, chopped
- 1/2 white onion, finely chopped
- 4 cups (or one 32 oz. box) chicken bone broth
- 2 cups water
- 2 tsp minced garlic
- 1/2 tsp each: oregano, salt, black pepper (plus more to taste)
- 2 bay leaves
- handful of flat leaf parsley, roughly chopped
- 2 Tbsp grassfed butter or ghee (optional)
*I used about 1 1/2 lbs of chicken (3 breasts, 4 thighs)-- but you could use whatever cuts of chicken you like, or even throw in a whole chicken!
- Fill the slow cooker with chicken and veggies (potatoes, carrots, celery, onion), and cover with bone broth and water. Add the seasonings (garlic, oregano, salt, pepper) and bay leaves.
- Cook on low heat for 8 hours or high heat for 4 hours.
- Remove the chicken and chop into bite-sized pieces (discard bones if you used a whole chicken). Pull out the bay leaves and discard.
- Return the chopped chicken to the slow cooker with fresh parsley & grassfed butter (optional-- gives it a rich flavor & boost of healthy fat). Add additional salt & pepper to taste, and continue to cook for 10 - 30 minutes, or until you'r ready to eat.
- Spoon the meat & veggie mixture into bowls and top with broth. Enjoy!
Makes 8-10 hearty bowls of soup.