Slow-Cooker Chicken Soup
- Prep Time10 min
- Ready in6-8 Hours
- Yield6
Ingredients
- 1 Yellow Onion (diced)
- 4 stalks Celery (diced)
- 3 Carrot (medium, chopped)
- 1 Sweet Potato (medium, chopped)
- 1 tbsp Rosemary (fresh)
- 6 Chicken Thighs (boneless, skinless)
- Sea Salt & Black Pepper (to taste)
- 6 cups Chicken Broth (add more if needed)
Method
1
Add all ingredients to the slow cooker and cook on low for 6-8 hrs.
2
Once chicken is cooked through, transfer it to a large bowl and shred it with two forks. Return the shredded chicken to the slow cooker and let it soak for at least 5-10 minutes before serving. Adjust seasoning as needed.
NOTES
More Carbs?
Mix brown rice in about 30 minutes before serving. Or some pasta if required.
Leftovers?
Refrigerate in an air-tight container up to 3-4 days or freeze up to 6 months.
Omit pasta and potatoes if you plan to freeze.
More Protein?
Add quinoa about 30 mins before serving
Anti-inflammatory?
Add spinach a few minutes before serving
Enjoy!