Today Kristen of It’s a Lifestyle, LLC contributes a great recipe for a winter weekend. This chicken soup is an easy-to-make, one-pot dinner. Take it away, Kristen!
This easy-to-make chicken soup is inexpensive and provides leftovers that can be individually frozen for future meals.
This is not your grandmother’s chicken soup. Yes, the basics are there, but with added twists. Sometimes when I make this, I use whatever I have in the fridge. You can substitute according to your own tastes, adding eggplant, tricolor peppers, and other veggies you might have around.
small-medium whole chicken (should fit into your crockpot)
32 ounces chicken stock
2 sprigs each fresh basil and rosemary
1/2 cup carrots
1/2 cup celery
1 – 2 garlic cloves
4 – 6 jalapeño peppers
1 pint grape tomatoes
1. Dice all the veggies to desired size. I like everything super small, so you’re not eating big chunks of anything in one bite. Peel the onion and leave it whole.
2. Stand the chicken in your crockpot. Stuff it full of veggies and stock. Lay the chicken down and add the remaining veggies and stock, making sure the chicken is covered. Cook for 4 hours on High.
3. Once the chicken is done, remove it to a bowl, being sure to place it in upside down so the stuffing comes out first. When cool enough to handle, carefully cut or pull the meat off the bone. Discard the bones and place all the shredded meat and veggies back into the crockpot.
4. Dice the onion and add it to the crockpot. Stir together, then let it sit for 3-5 minutes. Serve this soup in a bowl, inside a pepper, or over spaghetti squash. Store any leftovers, covered, in the fridge or freezer. You can make several meals out of just this one easy to make dish! Enjoy.