Slow-Cooker Chicken and Vegetable Soup
Last week I was fighting off some kind of weird upper respiratory grossness. Coincidentally, we were also having a spurt of unusually cold, below freezing weather in Portland. This combination of sickness and sub-freezing weather had me craving, nay, obsessing over chicken soup. It sounded good even for breakfast, but alas, at the time my cubbard was bare of chicken soup. I am currently pretty low on time so I needed something that was souper (haha, get it?) easy to put together but was also nourishing, an full of healthy ingredients. Not the weird stuff out of a can.
From that convergence of sickness, cold weather, and being busy, the idea for this Slow Cooker Chicken Veggie Soup was born. Truthfully, there isn’t anything really ground breaking or different from this soup and a traditional chicken soup except for maybe the Napa Cabbage. I weirdly like cabbage more than the normal person. We pretty much buy it every week and I’m not discriminant: regular, Napa, Savoy, purple (did I miss one? If so let me know because I want to try it!). Any cabbage would work for this recipe, except purple, because it will turn your broth purple and that would be weird. Trust me. Anyways, I digress. This is very much your traditional chicken veggies soup, except I added the Napa cabbage to give it a little extra veggie punch. The flavor is pretty neutral so it does the job of adding an extra veggie without overpowering the chicken flavor. A note about this recipe, I like my chicken soups a little bit on the salty side (I have a salt-tooth, it’s a thing). If you don’t like things salty, then just cut the salt in half and taste and adjust for flavor at the end. Make it work for you!
1 onion, diced
5 medium gold potatoes, chopped
1 head celery, chopped
6 carrots, ends removed and chopped
6 cups of chicken bone broth
2 chicken breasts
5 garlic cloves, peeled and minced
1 head of napa cabbages, chopped
2 bay leaves
2 Tbs salt, divided
1/2 tbs pepper
Reserving only the Napa Cabbage and 1 Tbs of salt, put all ingredients into your slow cooker and cook on high for 4 hours. After 4 hours remove the chicken breasts, cut them into chunks, and then re-add them to the soup. Add the napa cabbage and the final 1 Tbs of salt and stir to incorporate the cabbage so it wilts down a bit. Then put the lid back on the slow cooker and cook for 1 more hour. Remove the bay leaves and discard. Ladle the soup into big bowls and savor it on a cold wintery day!