Quick Hit RecipesSoups, Stews & Chili

Crock Pot Chicken Soup

By December 3, 2017 No Comments

Crock pot season is well underway.  Here’s a traditional recipe to own and work into your winter routine.  Fresh veggies, herbs, spices and fall off the bone chicken will hit the spot every time.  Enjoy!

Set up your Crock Pot on the counter and set up a large skillet on the stove top.

Chop and set aside:

-One large leek

-3-4 celery stalks

-3-4 carrots

-3-4 cloves of garlic

-1 cup of fresh chopped parsley

Prepare Chicken Rub by combining and mixing together in a small bowl:

-1 tsp sea salt

-1 tsp of pepper

-1/2 tsp dried basil

-1/2 tsp dried oregano

-1/2 tsp paprika

-1/2 tsp garlic powder

-1/2 of fresh squeezed lemon

-4 TBSP of olive oil

-1 TBSP of apple cider vinegar

Brush the Chicken Rub over 6-8 pieces of chicken (any combo of thighs, drumsticks, and breasts).  Skin on, bone in, and dark meat pieces will produce more flavor (it will also make the stock a little thicker when compared to the breast, so choose to your liking).

Heat the skillet to medium high heat with a few TBSP of avocado oil (or medium heat with olive oil).  Sear the chicken on all sides until lightly brown, then add into the Crock Pot.

Re-oil the skillet, then add in all of the chopped vegetables.  Dash a little extra vinegar to the mix to scrape off some of the flavoring from searing the meat.  Mix for 3-4 minutes, then add to the crock pot.

Pour in 4 cups of chicken stock (or one box of low sodium stock, organic if possible).

Close the lid and set to low for a 7-8 hour cook (or high for a 5-6 hour cook).  You can check after five hours, as the chicken will start to easily pull apart.

Feel free to add some wild or brown rice in for the last 30 minutes of the cook (you can always cook the rice separate if you want to control how much you use).  It all depends on how hearty you like your soup!  Enjoy this crock pot chicken soup!