It's Fall and along with the falling leaves and colder temperatures comes a desire for hot and hearty comfort food. I love soup and this slow cooker recipe is a great way to streamline your prep time and come home to a deliciously comforting, healthy dinner. Serve it with a generous helping of veggies like my Roasted Spiced Cauliflower, or simply steam a head of broccoli and season it with olive oil, lemon juice, sea salt and pepper. Enjoy!
- 1 Yellow Onion (diced)
4 stalks Celery (diced)
3 Carrots (medium, diced)
1 Tbsp Rosemary (fresh, finely chopped)
1 Tbsp Ghee, organic, grass-fed
1 1/2 lbs Organic, Free Range Chicken Thighs (boneless, skinless), diced into 1" pieces
Sea Salt & Black Pepper (to taste)
6 cups Organic Chicken Broth (or chicken bone broth (I like The Brothery or Kettle & Fire brands))
4 Garlic Cloves (finely chopped)
1 Tbsp Apple Cider Vinegar
1/4 cup organic Parsley and/or Dill (chopped, for garnish )
- In a large sauté pan, melt the ghee or coconut oil over medium heat. Add the celery onion and garlic and sauté until the onion is fragrant and translucent.
- Add all ingredients to the crock pot and cook on low for 6-8 hrs.
- Once chicken is cooked through, adjust seasoning as needed.
- Garnish with fresh herbs and serve.
More Carbs: Add chopped baby red or sweet potatoes before cooking. You can add cooked wild rice or quinoa, or mix in some green peas or raw gluten-free pasta about 15 minutes before serving.
No Ghee: Use coconut oil instead.
No Chicken Thighs: Use chicken or turkey breast instead. Some people prefer to use bone-in chicken because it adds flavor, but I'm using just the meat in this recipe to save time.
No Apple Cider Vinegar: Use 1 Tbsp fresh lemon juice instead.
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.