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.  🙂

 

Print Recipe

Slow Cooker Chicken Soup

Servings: 8
Calories: 150kcal

Ingredients

  • 1-2 lbs chicken*
  • 2 russet potatoes cubed
  • 4 large carrots chopped
  • 3 celery stalks chopped
  • 1/2 white onion finely chopped
  • 4 cups chicken bone broth (or one 32 oz. box)
  • 2 cups water
  • 2 tsp oregano
  • 2 tsp salt
  • 2 tsp black pepper (plus more to taste)
  • 2 bay leaves
  • handful flat leaf parsley roughly chopped
  • 2 tbsp grass-fed butter or ghee (optional)

Instructions

  • 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!

Notes

*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!
Makes 8-10 hearty bowls of soup.

Nutrition

Calories: 150kcal | Carbohydrates: 14g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1092mg | Fiber: 2g | Sugar: 2g | Iron: 1mg
Filed   poultry, slow cooker, soups, Whole 30