Crock Pot Chicken Soup (GF, DF)
Waking up on a chilly Autumn or Winter day in the Northeast makes me, well, cold. And to keep myself warm during these cooler months, I tend to eat in the seasonal pattern so that warmer foods will dominate my plate and keep me warm.
Servings Prep Time
4-6servings 8minutes
Cook Time
6-10hours
Servings Prep Time
4-6servings 8minutes
Cook Time
6-10hours
Ingredients
Instructions
  1. Add your carrots to the bottom of the crockpot. Then add the other veggies. Last, place the chicken on top. Add your pepper and thyme.
  2. Fill the ceramic bowl with filtered water until you come to about 1/2 inch below the rim.
Faster Cooking:
  1. Start soup out on HIGH until the contents become very hot. Then turn down to LOW and cook for 4 to 6 hours or until vegetables are tender and chicken will fall off the bone.
Slower cooking (good for overnight or cooking while at work):
  1. Cook soup on LOW for 8 to 10 hours or until vegetables are tender and chicken will fall off the bone.
  2. Add salt to taste.
  3. Remove chicken from soup. Clean the meat from the bones and discard the cartilage, skin, and bones. Store the meat separately.
Recipe Notes

If you do not finish the soup within 4 days, freeze the rest to use for later. It is safe to freeze for 2 to 3 months.