Slow-Cooker Chicken Soup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 slices

Bacon

center-cut bacon slices and diced

680 g

Bone-In Chicken Thighs

preferably skinned

3 g

Dried Mixed Herbs

I used Herbes de Provence

180 g

Leeks

thinly sliced leek from 2 large leeks, light green and white part only

150 g

Sliced Carrots

from 2 large carrots, about 6 oz

150 g

Sliced Celery

from 2 large stalks, about 6oz

960 mL

Chicken Stock , divided

3 g

Kosher Salt

1 g

Freshly Ground Black Pepper

5 sprigs

Fresh Thyme

395 g

Baby Potatoes

60 g

Roughly Chopped Fresh Baby Spinach

about 2.5 oz

Cooking Instructions

HIDE IMAGES

Step 1

Cook Bacon (4 slices) in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 tsp drippings in pan. Set bacon aside.

Step 2

Sprinkle Bone-In Chicken Thighs (680 g) with the Dried Mixed Herbs (3 g) . Add chicken to bacon drippings in pan, cook for about 8 minutes, browning on all sides.

Step 3

Transfer the chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in the pan.

Step 4

Add the prepared Leeks (180 g) , Carrots (150 g) , and Celery (150 g) to the drippings in the pan, sauté for about 5 minutes. Stir in 1 cup of the Chicken Stock (960 mL) scraping the pan to loosen any browned bits.

Step 5

Add the leek mixture, along with the cooked bacon, remaining 3 cups of stock, Kosher Salt (3 g) , Freshly Ground Black Pepper (1 g) , and Fresh Thyme (5 sprigs) to the slow cooker. Cover and cook on low for 2 hours.

Step 6

Add Baby Potatoes (395 g) cover and cook on low for 2 more hours, until the potatoes are tender.

Step 7

Remove the chicken from the slow cooker with a slotted spoon and discard thyme sprigs. Cut the chicken into bite-size pieces and discard the bones.

Step 8

Return the chicken to the slow cooker, add the Fresh Baby Spinach (60 g) , stirring until the spinach wilts.

Step 9

Serve warm and enjoy!