Name: Chicken Soup
Prep time: 25 min
Total time: 6 h 25 min
Yield: 4
Ingredients: 1 tbsp. vegetable oil; 1 jumbo sweet onion; salt; Pepper; 1 1/2 lb. fennel; 1 lb. carrots; 12 oz. Yukon gold potatoes; 8 oz. celery stalks; 1 bay leaf; 1 1/2 lb. bone-in chicken thighs; 1 1/2 lb. bone-in chicken breasts; 1 qt. lower-sodium chicken broth; 1 tbsp. packed fresh dill leaves

Step 1In 12-inch skillet, heat oil on medium-low. Add onion and 1/8 teaspoon salt. Cook 15 minutes or until golden brown and tender, stirring occasionally.

Step 2While onion cooks, trim and cut fennel into 1/4-inch-thick slices. Cut carrots in quarters lengthwise, then into 3-inch-long pieces. Cut potatoes into 1/4-inch-thick half-moons. Thinly slice celery.

Step 3In 6-quart slow cooker bowl, evenly spread carrots, potatoes, fennel, celery, and bay leaf. Arrange chicken pieces on top, pressing into vegetables; sprinkle with 1/2 teaspoon each salt and freshly ground black pepper. Spread hot onion over chicken. Add broth, cover immediately with lid, and cook on low 6 hours.

Step 4Stir in dill. Transfer one-third of vegetables, 1 chicken breast, and 1 chicken thigh to container; refrigerate up to 3 days. Divide remaining vegetables among serving bowls. Remove meat from remaining chicken and divide among serving bowls. Stir 1/4 teaspoon salt into soup. Ladle over vegetable-chicken mixture.

Chicken Soup

Ingredients

Directions

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