Chicken and Vegetable Slow Cooker Soup!!
Updated: Feb 15, 2021
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
-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
-1 bay leaf
-1/2 small lemon squeezed
-1 chicken boullion cube
-1 box of Banza shells or your favorite small pasta noodles
-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.
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