Try this hearty stew-like soup with a green salad and some crusty bread to sop up the flavorful broth. Perfect for cold winters.
Total Time
4hr 30min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
6
Ingredients
•
4
slices
Bacon
•
1.5
lb
Bone-In Chicken Thighs
•
1/2
Tbsp
Dried Mixed Herbs
•
2
cups
Leeks
•
1
cup
Sliced
Carrots
•
1
cup
Sliced
Celery
•
4
cups
Chicken Stock
, divided
•
1/2
tsp
Kosher Salt
•
1/2
tsp
Freshly Ground Black Pepper
•
5
sprigs
Fresh Thyme
•
2 2/3
cups
Baby Potatoes
•
2
cups
Roughly Chopped
Fresh Baby Spinach
Cooking Instructions
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.
2.
Sprinkle
Bone-In Chicken Thighs (1.5 lb)
with the
Dried Mixed Herbs (1/2 Tbsp)
. Add chicken to bacon drippings in pan, cook for about 8 minutes, browning on all sides.
3.
Transfer the chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in the pan.
4.
Add the prepared
Leeks (2 cups)
,
Carrots (1 cup)
, and
Celery (1 cup)
to the drippings in the pan, sauté for about 5 minutes. Stir in 1 cup of the
Chicken Stock (4 cups)
scraping the pan to loosen any browned bits.
5.
Add the leek mixture, along with the cooked bacon, remaining 3 cups of stock,
Kosher Salt (1/2 tsp)
,
Freshly Ground Black Pepper (1/2 tsp)
, and
Fresh Thyme (5 sprigs)
to the slow cooker. Cover and cook on low for 2 hours.
6.
Add
Baby Potatoes (2 2/3 cups)
cover and cook on low for 2 more hours, until the potatoes are tender.
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.
8.
Return the chicken to the slow cooker, add the
Fresh Baby Spinach (2 cups)
, stirring until the spinach wilts.
9.
Serve warm and enjoy!
Nutrition Per Serving
CALORIES
320
FAT
10.6 g
PROTEIN
30.7 g
CARBS
24.9 g
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