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autumn essentials: chicken, chicken soup

ThePretentiousChef avatar
a recipe by
Andy Anderson !
@ThePretentiousChef
Wichita, KS

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.

►
serves Several
prep time 20 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For autumn essentials: chicken, chicken soup

  • PLAN/PURCHASE
  • 2 Tbsp
    sweet butter, unsalted
  • 1 md
    yellow onion, thinly sliced
  • 2 clove
    garlic, minced
  • 3 - 4 md
    carrots, bite-size pieces
  • 3 md
    celery stalks, bite-size pieces
  • 1/2 tsp
    dried thyme
  • 1/2 Tbsp
    dried basil
  • 1/2 tsp
    dried dill
  • 2 md
    bay leaves, dried
  • 4 c
    chicken stock, not broth
  • 4 c
    filtered water
  • 1
    whole chicken, about 4 pounds, give or take
  • 1 Tbsp
    salt, kosher variety
  • 1/2 tsp
    white pepper, freshly ground, or to taste

How To Make autumn essentials: chicken, chicken soup

  • 1
    PREP/PREPARE
  • 2
    You will need a slow cooker, instant pot, or crockpot to make this recipe.
  • 3
    If the chicken comes with giblets, and/or the neck, remove them, and freeze for making things like chicken stock.
  • 4
    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.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add the butter to a saucepan over medium-low heat, then add the onions.
  • 7
    Cook until they soften and are just beginning to brown, about 15 – 20 minutes.
  • 8
    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.
  • 9
    About 3 – 4 minutes before they are ready, toss in the garlic and mix with the onions.
  • 10
    Chop up the carrots and celery.
  • 11
    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.
  • 12
    Seal and set the slow cooker to low with a time of 7 hours.
  • 13
    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).
  • 14
    Slow cook for an additional 15 minutes.
  • 15
    PLATE/PRESENT
  • So Yummy
    16
    Ladle into soup, bowls, and possibly garnish with a bit a Parmesan cheese, and serve with crackers, or crusty bread. Enjoy.
  • Stud Muffin
    17
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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