From: Good Housekeeping US
Chicken Soup
Yields:
4
Prep Time:
25 mins
Total Time:
6 hrs 25 mins
Cal/Serv:
315
This hearty and good-for-you soup will satisfy and soothe on even the chilliest days.
Advertisement - Continue Reading Below
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
Directions
- 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.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below