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RECIPE
12 INGREDIENTS 9 STEPS 4hr 30min

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.
Slow-Cooker Chicken Soup Recipe | SideChef
Try this hearty stew-like soup with a green salad and some crusty bread to sop up the flavorful broth. Perfect for cold winters.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
4hr 30min
Total Time
$3.11
Cost Per Serving

Ingredients

Servings
6
US / METRIC
4 slices
center-cut bacon slices and diced
1.5 lb
Tyson® Chicken Thighs
preferably skinned
1/2 Tbsp
Dried Mixed Herbs
I used Herbes de Provence
2 cups
Leeks
thinly sliced leek from 2 large leeks, light green and white part only
1 cup
Sliced Carrots
from 2 large carrots, about 6 oz
1 cup
Sliced Celery
from 2 large stalks, about 6oz
4 cups
Chicken Stock , divided
1/2 tsp
Freshly Ground Black Pepper
5 sprigs
2 2/3 cups
2 cups
Roughly Chopped Fresh Baby Spinach
about 2.5 oz
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Nutrition Per Serving

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CALORIES
688
FAT
56.2 g
PROTEIN
19.3 g
CARBS
25.8 g

Cooking Instructions

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Step 1
Cook Wright® Brand Smoked 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 Tyson® 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.
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 (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.
Step 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.
Step 6
Add Baby Potatoes (2 2/3 cups) 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 (2 cups) , stirring until the spinach wilts.
Step 9
Serve warm and enjoy!
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Nutrition Per Serving
Calories
688
% Daily Value*
Fat
56.2 g
72%
Saturated Fat
15.6 g
78%
Trans Fat
0.3 g
--
Cholesterol
130.9 mg
44%
Carbohydrates
25.8 g
9%
Fiber
2.5 g
9%
Sugars
5.3 g
--
Protein
19.3 g
39%
Sodium
673.9 mg
29%
Vitamin D
0.3 µg
2%
Calcium
57.0 mg
4%
Iron
2.4 mg
13%
Potassium
576.5 mg
12%
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