autumn essentials: chicken, chicken soup

Name: Autumn Essentials: Chicken, Chicken Soup
Prep time: 20 min
Cook time: 7 h
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 tablespoon(s) sweet butter, unsalted; 1 medium yellow onion, thinly sliced; 2 clove(s) garlic, minced; 3 - 4 medium carrots, bite-size pieces; 3 medium celery stalks, bite-size pieces; 1/2 teaspoon(s) dried thyme; 1/2 tablespoon(s) dried basil; 1/2 teaspoon(s) dried dill; 2 medium bay leaves, dried; 4 cup(s) chicken stock, not broth; 4 cup(s) filtered water; 1 whole chicken, about 4 pounds, give or take; 1 tablespoon(s) salt, kosher variety; 1/2 teaspoon(s) white pepper, freshly ground, or to taste

33 Pinches 14 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 2, 2021

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.

Rate

prep time 20 Min

cook time 7 Hr

method Slow Cooker Crock Pot

yield Several

Ingredients

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

How To Make autumn essentials: chicken, chicken soup

Step 1

PREP/PREPARE

Step 2

You will need a slow cooker, instant pot, or crockpot to make this recipe.
Step 3

If the chicken comes with giblets, and/or the neck, remove them, and freeze for making things like chicken stock.
Step 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.
Step 5

Gather your ingredients (mise en place).
Step 6

Add the butter to a saucepan over medium-low heat, then add the onions.
Step 7

Cook until they soften and are just beginning to brown, about 15 – 20 minutes.
Step 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.
Step 9

About 3 – 4 minutes before they are ready, toss in the garlic and mix with the onions.
Step 10

Chop up the carrots and celery.
Step 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.
Step 12

Seal and set the slow cooker to low with a time of 7 hours.
Step 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).
Step 14

Slow cook for an additional 15 minutes.
Step 15

PLATE/PRESENT
Step 16

Ladle into soup, bowls, and possibly garnish with a bit a Parmesan cheese, and serve with crackers, or crusty bread. Enjoy.
Step 17

Keep the faith, and keep cooking.
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