Slow cooker chicken soup
Notes
Ingredients
1 Brown Onion (diced)
4 stalks Celery (diced)
3 Carrot (medium, chopped) 1 tbsp Rosemary (fresh)
220 grams Chicken Breast (boneless,
skinless)
450 grams Chicken Thighs (boneless,
skinless)
Sea Salt & Black Pepper (to taste)
6 cups Water (or broth) Directions
1. Add all ingredients to the slow cooker and cook on low for 6-8 hrs. Once chicken is cooked through, transfer it to a large bowl and shred it with two
2. forks. Return the shredded chicken to the slow cooker and let it soak for at least
5 minutes before serving. Adjust seasoning as needed. Notes
More Carbs: Add chopped potatoes or cooked rice/pasta. You can also mix in raw pasta
about 15 minutes before serving.
Leftovers: Refrigerate in an air-tight container up to 3-4 days or freeze up to 6 months.
Omit pasta and potatoes if you plan to freeze.
4 stalks Celery (diced)
3 Carrot (medium, chopped) 1 tbsp Rosemary (fresh)
220 grams Chicken Breast (boneless,
skinless)
450 grams Chicken Thighs (boneless,
skinless)
Sea Salt & Black Pepper (to taste)
6 cups Water (or broth) Directions
1. Add all ingredients to the slow cooker and cook on low for 6-8 hrs. Once chicken is cooked through, transfer it to a large bowl and shred it with two
2. forks. Return the shredded chicken to the slow cooker and let it soak for at least
5 minutes before serving. Adjust seasoning as needed. Notes
More Carbs: Add chopped potatoes or cooked rice/pasta. You can also mix in raw pasta
about 15 minutes before serving.
Leftovers: Refrigerate in an air-tight container up to 3-4 days or freeze up to 6 months.
Omit pasta and potatoes if you plan to freeze.