There is nothing better than a nice comforting meal when the evenings are chilly like they’ve been. Even better than that is a comforting meal that you DON’T have to actually cook, because it’s been cooking all day while you were working or doing the 50 million other things that you had to do! I found this recipe recently and instantly wanted to make it just from the picture. It looks filling and delicious…and it was!
Crockpot Chicken & Potato Soup
**recipe from www.aspicyperspective.com**
Ingredients:
- 4 slices bacon chopped
- 1 large onion, peeled and chopped
- 3 cloves garlic, minced
- 3 lbs russet potatoes, peeled and sliced thin
- 1 1/2 lbs boneless skinless chicken breast
- 2 cups sliced carrots
- 2 cups sliced celery
- 8 cups chicken broth
- 2 teaspoons dried thymel
- 1/3 cup fresh chopped parsley
- Salt and pepper
Directions:
1) Place a skillet over medium heat. Add the bacon and cook until brown. Then add in the onions and garlic. Saute for 3-4 minutes to soften. Pour the mixture in the crock pot.
2) Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoon of salt and 1/2 teaspoon black pepper.
3) Place the lid on the slow cooker and cook on high for 8-12 hours, stirring occasionally, until the potatoes are very soft. The chicken may be finished at around 7 hours. If it’s done, then you can remove the chicken and refrigerate it until the rest of the soup is ready.
4) Once the chicken is removed and the potatoes are soft enough, stir the soup vigorously to break up the potatoes and thicken the broth. If you’d like a extra creamy soup, you can puree part of the soup with an immersion blender or puree 1 1/2 cups of the soup in a regular blender and then add back to the soup.
5) Shred or chop the chicken and add back to the slow cooker with the parsley.
6) Serve warm and top with cheese if desired!
You can easily make this a little healthier by using turkey bacon or cutting out the bacon altogether. You can also use low sodium chicken broth or even vegetable broth. I am a huge fan of adding lots more veggies to bulk up the soup and to make sure that I have lots of leftovers for lunches! I prefer to make this on a Sunday so that I can enjoy the time with my family and then don’t need to worry about cooking on a Monday night when my house is chaotic from the start of the week. This is one of those soups that you can make a few times for the season and change up a little so your family doesn’t get sick of it! Hope you all enjoy 🙂
She discovered her passion for the neurologic pediatric and adult population during her clinical affiliation at a special services school in Cape May, New Jersey. She is an active member of the APTA and continues to take post-graduate course work related to treatment methods for neurological diagnoses.
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