Chicken soup in crockpot for a fall dinner – easy, delicious & nutritious
Ingredients:
Chicken (I used breasts here because that is what I had but bone in thighs or breasts would bring even more flavor to the soup), carrots, celery root, a couple of potatoes (you can skip the potatoes and just add some wild rice or noodles to the soup once done – I used potatoes so I skipped the rice), onion, garlic, lemon, olive oil, apple cider vinegar, chicken stock or broth (6-8 cups depending on how much soup you want to make), bay leaves, dried herbs (thyme, oregano, cumin, etc.), salt, pepper, fresh Italian parsley, sour cream & jalapeños.
Peel and chop veggies. Peel and quarter celery root. I used 1/2-2/3 of the medium-large celery root shown here. Quarter the medium sized onions. Chop the garlic.
Add olive oil to bottom of crock pot and then add the veggies, onion & garlic, then the chicken. Drizzle a little more olive oil over the chicken & veggies. Season all well with salt, pepper & herbs. Add the stock, a splash of apple cider vinegar, bay leaves and cook on low for 6-7 hours.
Take chicken breasts out, shred them, and add them back to crockpot. Add the juice of one lemon. If you are using rice or noodles, add them now. Cook for another 30min to 1 hour. Taste and add more salt and/or pepper as needed. I also added a little of the juice from the pickled jalapeños since I like some spice to my soup.
Serve with rough chopped Italian parsley, with or without sour cream, jalapeños & a fresh bread .
This soup will keep for 2-4 days in the fridge.
Enjoy!
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