It’s cold and blustery and there’s a dusting of snow on the ground. It feels like the perfect winter day – one that requires hats and scarves and a warm bowl of chicken soup.
And if you lived nearby, I’d invite you over to share a bowl of this chicken soup with some warm, fresh bread and we could just forget about the hustle and bustle of the holidays. That is, of course, after I deal with the pile of laundry as tall as me…
This was a new chicken soup recipe for me. I am always drawn in by the words “crockpot” and “slow cooker” because that means less dinner time stress for me! And, to be totally honest, I’m not a big fan of noodles in soup, so this chicken and veggies combo was just what I was looking for! I hope it hits the spot for you as well!
Slow Cooker Chicken Soup
- 3-4 chicken breasts
- 1 tbsp coconut oil
- 1 large sweet onion, chopped
- 4 cloves garlic, chopped
- 4 large carrots, sliced
- 3-4 stalks celery, sliced
- 1 red pepper, seeded and chopped
- 4 cups chicken broth
- 2 tsp basil
- 1 tsp oregano
- sea salt and black pepper, to taste
- Chop onion and garlic. Add to the slow cooker with the coconut oil. Turn the slow cooker to high, letting the garlic and onion heat up for about 10 minutes.
- Chop the carrots, celery, and red pepper.
- Turn the slow cooker to low (or keep on high for shorter cooking time).
- Add the chicken, vegetables, broth, and spices.
- Cook on high for 4-6 hours or low for 6-8 hours.
- Remove the chicken to shred. Return the shredded chicken to the soup. Stir and serve.
A few notes: I put the chicken breasts in frozen and cooked everything on low for 6-7 hours and it was perfect! I used low-sodium chicken broth, but found that I needed to add some extra salt at the end, so just use your personal taste as a guide!
Recipe adapted from Paleo Recipe Share.
What goes into your favorite chicken soup recipe?