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
•
2
tsp
Dried Mixed Herbs
•
2
cups
Leeks
•
1
cup
Sliced
Carrots
•
1
cup
Sliced
Celery
•
4
cups
Chicken Stock
, divided
•
as needed
Kosher Salt
•
as needed
Freshly Ground Black Pepper
•
5
sprigs
Fresh Thyme
•
14
oz
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 (2 tsp). 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 (as needed), Freshly Ground Black Pepper (as needed), and Fresh Thyme (5 sprigs) to the slow cooker. Cover and cook on low for 2 hours.
6.
Add Baby Potatoes (14 oz) 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
275
FAT
8.7 g
PROTEIN
29.3 g
CARBS
19.9 g
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