This Slow Cooker Chicken Soup recipe is about as simple as can be. Chicken thighs and vegetables slowly simmered with fresh thyme in a nourishing, savory broth. Adding the vegetables half-way through cooking ensures they're not overcooked while allowing the chicken to become meltingly tender.
2mediumleeks(white and light green parts only, sliced thin)
4carrots(diced)
4celery ribs(diced)
1poundnew potatoes(peeled and left whole if small, quartered if large)
Instructions
Place the chicken into the insert of your slow cooker. Drizzle the chicken with olive oil and sprinkle it with salt, pepper, and thyme. Drop in the bay leaf and pour in the broth. Cook on high for 1 hour.
After an hour, remove the chicken from the slow cooker, and shred. Return the shredded chicken to the slow cooker.
Add leeks, carrots, celery, and potatoes to the slow cooker and continue cooking on low for an additional hour. Carefully pluck out the bay leaf, and serve the soup hot. Store any leftovers in a tightly sealed container in the fridge for up to 5 days or in the freezer for up to 6 months.