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  • Jessica Larit

Chicken and Vegetable Slow Cooker Soup!!

Updated: Feb 15


This is the perfect soup to make on a cold winters day. It is easy to make, is a fan favorite in my house (which is always a big hit with 3 kids!) and makes your house smell amazing!


Prep: 10-15 minutes Cook: High-4.5 hours, Low-6 hours

Ingredients:

-3 large split chicken breasts (on bone, and leave skin on for flavor)

-7 cups chicken broth or stock

-6 large carrots (peeled and chopped)

-1 large onion (chopped)

-5 ribs of celery (lightly peeled and chopped)

-1/2 leek (chopped)

-2 teaspoons extra virgin olive oil light

-2 tablespoons of salted butter

-salt and pepper to taste

-1 large sprig of fresh rosemary

-1 clove of garlic (skin taken off/not chopped)

-3 sprigs of fresh thyme

-10-12 peppercorns

-1 bay leaf

-1/2 small lemon squeezed

-1 chicken boullion cube

-1 box of Banza shells or your favorite small pasta noodles


Next Step:

-In a large crockpot put your 3 large split chicken breasts in. Then add the chicken broth, carrots, onion, celery, leek, olive oil, butter, a sprinkle of salt and pepper, and the peppercorns.

-Give a quick stir and gently place your rosemary, thyme sprigs, garlic, and bay leaf on top. (be sure not to mix the herbs to the bottom)

-Set your crockpot to high setting (for 4.5 hours) OR low setting (for 6 hours) and cover.

-When you have one hour left, open your cover and remove the rosemary, thyme, garlic, and bay leaf. (toss)

-Then remove your chicken from the crockpot and shred. (throwing away the skin)

-Place your chicken back in the crockpot and add 1 chicken bouillon cube and squeeze 1/2 lemon in. At this point sprinkle a little more pepper in. Cover and cook for 1 hr.

-When your soup is almost done, cook your pasta and drain.

-Scoop out the soup into bowls and add your desired amount of pasta.

-ENJOY!!!


*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet


Thank you!


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