Autumn Harvest Chicken-Vegetable Soup
Enjoy homemade chicken soup without the effort. Make this full-flavored broth in a slow cooker, then just add the veggies, heat and serve.
Total Prep Time: 25 minutes
Total Cooking Time: 6 to 8 hours (LOW) plus 8 to 10 minutes, or 3 to 4 hours (HIGH) plus 8 to 10 minutes
Yield: Serves 4 (1 1/4-cup serving)
Homemade Chicken Broth:
- 1 1/2 pounds bone-in chicken breasts, skin removed
- 5 1/2 cups water
- 3 stalks celery with leaves, cut up
- 2 medium carrots, cut up
- 1 medium leek (white portion) or white onion, cut up
- 1 large clove garlic, halved
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon dried ground savory
- 1/8 teaspoon ground black pepper
- 2 bay leaves
Soup:
- 2/3 cup peeled turnip cut into 1 1/2-inch matchsticks
- 2/3 cup carrots cut into 1 1/2-inch matchsticks
- 2 cups lightly packed fresh baby spinach, chopped
- Combine Homemade Chicken Broth ingredients in 4-6-quart slow cooker. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove chicken from broth. Pull meat away from bones; discard bones. Cut chicken into bite-size pieces; set aside.
- Strain broth; discard vegetables.
- To prepare soup, transfer broth to large saucepan. Add turnip and carrot matchsticks. Bring to boil; reduce heat. Cover and gently simmer for 8-10 minutes or until vegetables are crisp-tender. Add chicken and spinach. Heat, uncovered, about 1 minute or until chicken is heated through and spinach is slightly wilted. Spoon into bowls to serve.