Quarantine Cuisine: Slow Cooker Chicken Soup

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Quarantine Cuisine: Slow Cooker Chicken Soup

  • Author: Allison Coleman


When the weather starts to change, we love this comforting crock pot chicken soup from sales team member, Allison. Be sure to pay attention to the two steps required in this recipe–they’re not complicated, but you’ll need to do them on two different days, since the homemade chicken broth needs to cool overnight.



For Step One:

1 small/medium onion, cut into halves or quarters

2 stalks celery, cut in half

2 carrots, cut in half

24 peeled garlic cloves

34lbs of whole chicken or bone-in split chicken breast.  (optional – cut off all skin and fat and discard to lessen calories).  (Chicken here is left whole, on the bone to slow cook)

2 teaspoons dried thyme

2 cups chicken broth

salt & pepper

For Step Two:

1 tablespoon butter

1 small onion, finely diced

12 stalks celery, diced

12 carrots, diced

1 cups frozen corn

Reserved Chicken and broth from initial cooking

Additional Lower Sodium Chicken Broth – for your desired thickness

2 teaspoons dried thyme

salt & pepper


Step One:

Place all vegetables for Step One in the bottom of crock pot.  Trim off the skin and excess fat of the chicken and discard, then lay the chicken over the vegetables.  Add in thyme, salt, and pepper, then pour in the chicken broth.  Cook on low 6-8 hours.

Remove the chicken and set aside to let cool.  Toss out the vegetables. Strain and reserve the broth – cover and refrigerate it overnight so that any residual fat can be skimmed off.  After the chicken has cooled enough, remove the meat from the bones and tear it into bite size pieces. Refrigerate it as well.

Step Two:

Melt the butter in a stock pot.  Sauté the onions, carrots, celery for Step Two until softened.  Add in the frozen corn, and salt and pepper to taste.  Take the now gelatinous reserved broth (with excess fat scraped off) and add it into the pot. Let the veggies cook in this broth.  Add in the reserved chicken, and then use more chicken broth to gain your desired soup consistency.  Let the pot cook on a low setting to allow the carrots and celery to become tender, approximately 1 hour.



Use as many organic ingredients as possible.

Discarding the skin and excess fat is optional, if you want to lessen the calories.