A simple chicken soup that you can throw together in the Crock-Pot and forget about.
I love using my Crock-Pot, especially in the colder months. This chicken soup is one of my favorites and it comes together so easily. So even if you don’t have a whole lot of time to prep, you can throw this together, turn it on and forget about it!
Cook with Bone Broth for Added Health Benefits
“Bone broth has a unique amino acid profile that is nutritionally superior to regular broth. On average, 1 cup provides an additional 10 grams of gut healing, satisfying protein.”
If you want to add noodles, put them in when you have about 15 minutes or so to go and they will cook in the broth. And if you’ve never tried fresh cilantro on your chicken soup – you are missing out! If you are a cilantro lover, try it and you won’t be disappointed.
Slow Cooker Chicken Soup
1 small yellow onion, diced (or if you have picky eaters at home, peel the onion, cut it in half and take it out later)
4 celery stalks, chopped
4 medium carrots, chopped
1/2 lb of boneless skinless chicken breasts
1 lb of boneless skinless chicken thighs
6 cups of chicken stock or chicken bone broth
1 tbsp fresh rosemary
Fresh cilantro or parsley for topping.
Add all ingredients and cook on low setting for 6-8 hrs.
When chicken is cooked through, shred with a fork.
If adding noodles, put in slow cooker about 15 minutes before you want to eat. We like Barilla’s protein plus pasta because it is higher in fiber and protein than regular pasta but has the texture and taste of regular pasta.
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