I love soups and stews any old time of the year; however, they just seem so much better when the days get shorter, and the temps begin to drop.
And at the time of the year I am posting this the temps are REALLY beginning to drop.
This is an excellent soup that gets its flavors from a few simple ingredients, plus quality time in your slow cooker.
This is comfort food at its finest.
So, you ready… Let’s get into the kitchen.
prep time20 Min
cook time7 Hr
methodSlow Cooker Crock Pot
Ingredients For autumn essentials: chicken, chicken soup
sweet butter, unsalted
yellow onion, thinly sliced
3 - 4 md
carrots, bite-size pieces
celery stalks, bite-size pieces
bay leaves, dried
chicken stock, not broth
whole chicken, about 4 pounds, give or take
salt, kosher variety
white pepper, freshly ground, or to taste
How To Make autumn essentials: chicken, chicken soup
You will need a slow cooker, instant pot, or crockpot to make this recipe.
If the chicken comes with giblets, and/or the neck, remove them, and freeze for making things like chicken stock.
Since we are not adding any pasta or rice directly to the soup, it will last in the fridge for about 4 – 5 days before beginning to lose its flavor.
However, if you properly freeze it, it will last several months.
Gather your ingredients (mise en place).
Add the butter to a saucepan over medium-low heat, then add the onions.
Cook until they soften and are just beginning to brown, about 15 – 20 minutes.
When I am browning onions, I like to work low-and-slow. I actually spent an hour getting them to this golden-brown yumminess. But, if you do not have that much time, you can add a bit more heat. Just make sure that they do not burn.
About 3 – 4 minutes before they are ready, toss in the garlic and mix with the onions.
Chop up the carrots and celery.
Add the onions, carrots, celery, and the dry spices to the slow cooker. Then pour in the water and stock.
Give it a stir to mix the ingredients together and place the chicken on top.
Seal and set the slow cooker to low with a time of 7 hours.
Remove the chicken, allow to cool, then remove the skin, shred (I just use my hands), and return the meat to pot (discard the bones).
Slow cook for an additional 15 minutes.
Ladle into soup, bowls, and possibly garnish with a bit a Parmesan cheese, and serve with crackers, or crusty bread. Enjoy.
Keep the faith, and keep cooking.
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