Slow Cooker Hearty Chicken Soup
The original recipe is made for the stovetop, but I ended up adapting it for the slow cooker to make things a little simpler. Plus, I just love the idea of chicken soup slow cooking all day long. I mean, the smell alone is worth making this!
Ingredients
- 6 cupslow sodium chicken stock
- 2 tablespoonsbutter
- 2 tablespoonsextra virgin olive oil
- 2onions, chopped
- 4carrots, chopped
- 2parsnips, chopped
- 2ribs celery, chopped
- 2leeks, chopped
- 8peppercorns
- 1bay leaf
- 4 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 2 poundsbone-in chicken breasts or thighs
- kosher salt and black pepper
- 1juice + zest of lemon
- ¾ cupdry farro
- ½ cupfresh cilantro and or mixed herbs
Directions
- 1
1. In the bowl of your crockpot, combine the chicken stock, butter, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5-6 hours or high for 4-5 hours. 2. About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the lemon juice and zest, plus the farro. Shred the chicken and stir it back into the soup and cook until the farro is tender.3. Divide the soup among bowls and top with herbs. Serve with a hunk of bread.