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Slow-Cooker Chicken Soup

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

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0 Ratings

Author: A Hint of Rosemary

Servings:

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

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.

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.

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) , 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.

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.

Add 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

CALORIES

320

FAT

10.6 g

PROTEIN

30.7 g

CARBS

24.9 g