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

Ingredients:

• 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

Directions

1. 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.
2. Chop the carrots, celery, and red pepper.
3. Turn the slow cooker to low (or keep on high for shorter cooking time).
4. Add the chicken, vegetables, broth, and spices.
5. Cook on high for 4-6 hours or low for 6-8 hours.
6. 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?