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