Try this hearty stew-like soup with a green salad and some crusty bread to sop up the flavorful broth. Perfect for cold winters.
Author: A Hint of Rosemary
Bone-In Chicken Thighs
Dried Mixed Herbs
Freshly Ground Black Pepper
Fresh Baby Spinach
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.
Bone-In Chicken Thighs (1.5 lb)
Dried Mixed Herbs (1/2 Tbsp)
. Add chicken to bacon drippings in pan, cook for about 8 minutes, browning on all sides.
Transfer the chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in the pan.
Add the prepared
Leeks (2 cups)
Carrots (1 cup)
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.
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)
Fresh Thyme (5 sprigs)
to the slow cooker. Cover and cook on low for 2 hours.
Baby Potatoes (2 2/3 cups)
cover and cook on low for 2 more hours, until the potatoes are tender.
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.
Return the chicken to the slow cooker, add the
Fresh Baby Spinach (2 cups)
, stirring until the spinach wilts.
Serve warm and enjoy!
Nutrition Per Serving
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