The Simplest Slow-Cooker Chicken Soup
You can totally make this for lunch!
Even when you're healthy, chicken soup just screams comfort food. We make this version in the slow cooker; extra pots and pans are unnecessary. (Here's to fewer dishes while we're self-isolating, virtual-schooling, and serving 3+ solids a day to our little loved ones!) We've included a few optional variations if you want to be more adventurous, but it's still a tasty recipe as is! ENJOY!
2 TBSP olive oil
1 lb boneless chicken breasts or thighs
1/2 yellow onion, sliced thin
1 leek, halved and sliced thin
4 garlic cloves, minced or crushed
3 stalks celery, chopped
4 medium carrots, peeled and chopped
1 1/2 tsp Himalayan or other sea salt
1 tsp dried thyme
1/2 tsp ground black pepper
1/2 tsp dried oregano
2 bay leaves
6 cups chicken bone broth or stock
1/2 can full-fat coconut milk
Juice + zest of 1 lemon (add at the end)
1/4 cup fresh parsley leaves, chopped (add at the end; it's okay to omit if necessary)
1/2 medium zucchini, sliced into quarter-moons
1/4 cup cranberries, frozen or fresh
2 cups baby spinach or kale leaves (add at the end)
1/2 bag gluten-free or regular pasta noodles, cooked (add at the end)
It really is this simple!
Put all the ingredients in your slow cooker, except where it is noted above. Give it a good stir to combine.
Cover and cook on LOW for 6 hours. After 6 hours, remove the chicken and cut it into bite-sized chunks, then return it to the slow cooker.
Add lemon juice, parsley, and spinach and/or cooked noodles (if using).
Add 20 additional minutes to cooking time, then taste to adjust seasonings, and enjoy!