I know that it is finally beginning to warm up outside and that this recipe may be coming slightly late for this for the winter weather seasons. However, if my family is any indication of what others are currently going through, then it may still come in handy for those who are suffering from the cold and flu. I love this crock pot chicken soup recipe for many reasons.
First and foremost, this recipe belongs to my mom. She has been cooking it for my family for as long as I can remember. When I think of meals on a cold winter or autumn day as a child, this is the recipe that comes to mind. Sometimes I make this recipe now just for the sake of nostalgia. The taste is not too shabby, either.
Secondly, is a nutritious and nourishing crock pot chicken soup recipe that will help you fight off a cold by giving your body an extra dose of the vitamins and minerals that it needs. By slow cooking bones and fat for hours, vitamins and minerals found in the bones, bone marrow and cartilage are added to the broth. The calcium, magnesium and more from the bones will not only help your body while sick, it also adds to the health of your heart, brain bones, teeth, hair skin and nails. Plus the collagen (and its amino acids glycine and proline) of the cartilage can help not only improve the health of your hair skin and nails, but also regulate blood sugar, heal muscles, reduce stress, and heal leaky gut among other things. Unfortunately, store-bought bone broths cannot match the nutritional power of homemade bone broths. They are full of preservatives to elongate their shelf life. Whether organic, non-GMO or otherwise, the lack of freshness mitigates the nutritional benefits of shelf bone broths.
The vegetables also add plenty of nutrients themselves as well as electrolytes to help rehydrate you. Far too often recovery time is prolonged due to the simple problem of dehydration.
Thirdly, I love how easy it is to make this crock pot chicken soup recipe. It only requires tossing in a few ingredients at a few key times during the day. I usually begin when I get home from work. By beginning in the eventing, I can complete the recipe steps before going to bed and let the soup cook overnight. I love waking up to the savory aroma of chicken wafting from the kitchen. Especially when, dieting, I welcome a fresh and healthy meal for lunch. Plus, soup helps cut down on calorie intake and keeps you fuller longer than other meals.
There are obviously many benefits to this crock pot chicken soup recipe, so I do not need to try to convince you of its merit. Therefore, let’s just cut to the recipe. Because the photos of the recipe are small, I have added them here with their corresponding steps. The ingredients and the full list of steps are listed below.
First, place the whole raw chicken into the crock pot.
Add the olive oil and apple cider vinegar. Cover the chicken with water. If you are using chicken broth, cover the chicken with half part water and half part chicken broth.
Cook the chicken on low for at least 4 hours.
Remove the chicken from the crock pot and place it onto a cutting board and let it cool. Once cool enough to touch, remove the skin of the chicken and discard it. Remove the meat from the bone and put the meat back into the crock pot. If you want to get the full nutrition of the bones, add them back to the crock pot as well.
Add the spices to the crock pot.
Chop up the vegetables.
Add the vegetables to the crockpot. Make sure that you add vegetables only to the point where they can be covered by the broth.
Let the soup cook on low for at least 7 hours.
Once cooked, turn the crock pot down to ‘keep warm. Pour yourself a bowl of soup. Add salt and pepper as needed and enjoy!
Crock Pot Chicken Soup Recipe
|Prep time||45 minutes|
|Cook time||11 hours|
|Total time||11 hours, 45 minutes|
|Dietary||Diabetic, Gluten Free|
|Meal type||Lunch, Main Dish, Soup|
|Misc||Child Friendly, Serve Hot|
Chicken and broth
- 2lb Raw chicken with bone in and skin on (legs and thighs are ideal (for cartilage))
- 2 tablespoons Apple Cider Vinegar
Chicken and broth (Optional)
- Chicken Broth (you can use this in addition to water to add flavor. If you use this, try using one without many preservatives. I recommend skipping it altogether.)
- 1 tablespoon Olive Oil
- 2 cloves Garlic
- 3 leaves Bay Leaf
- 1 teaspoon Sage
- 0.5 teaspoon All Spice
- 1 teaspoon Thyme
- dash Sea Salt
- dash Black Pepper
- 2 Tomatoes (Chopped)
- 2 stalks Celery (Chopped)
- 1 Onion (Medium, Chopped)
- 1 Rutabaga (Chopped)
- 1 Parsnip (Chopped)
- 1 Turnip (Chopped)
- 1 Potato (Chopped)