Slow cooker chicken soup can soothe a weary soul. These days mine is in desperate want of soothing. There are months when life seems to take the lead and you’re always just one step behind – months when obligations never cease, when kids and work and charitable obligations all need your attention NOW and without compromise. There are months when you forget yourself. For me, I turn to this simple recipe for slow cooker chicken soup: just wholesome ingredients, a handful of steps and nourishment that can last for days.
Slow cooker chicken soup is that simple recipe, comforting and nourishment, that will keep your belly full even in the toughest time when both money and time are scarce. When the question of how to balance time, finances and nourishment comes up, and it often does among Nourished Kitchen readers, I always answer with one single response: “Learn to love your slow cooker.” Simple steps, coupled with good quality ingredients and a slow cooker bubbling away all day ensures that you can feed your family affordably, healthfully and without a lot of time in the kitchen. For me, slow cooker chicken soup is the answer.
Slow Cooker Chicken Soup Recipe
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 2 teaspoons finely ground real salt
- 2 teaspoon ground black pepper
- 1 heaping teaspoon fresh thyme leaves
- 2 bay leafs
- 6 cups chicken broth
- 1 medium leek (white and light green parts only, sliced thin)
- 1 yellow onion (peeled and chopped)
- 6 carrots (peeled and sliced into ¼-inch rounds)
- 6 celery ribs (sliced ¼-inch thick)
- 1 pound Russet potatoes (peeled and chopped into ½-inch cubes)
- ¼ cup minced fresh parsley
- Place the chicken in a slow cooker, drizzle it with olive oil and sprinkle it with fresh thyme, salt and pepper. Drop in the bay leaves and pour in the broth. Cook on low for 1 hour.
- Add leeks, onion, carrots, celery and potatoes to the slow cooker and continue cooking on low for an additional hour. Break up any large pieces of chicken with a fork, stir in the parsley and serve hot.