Nothing is more comforting than Chicken Soup! I usually have some cooked noodles in the fridge that I add to my kiddos bowl, but I love the big chunks of veggies and chicken in each bite of this Crock Pot wonder!
- 3 lbs. Boneless, Skinless Chicken (I used thighs this last time and it was delish! I little more fat content, but so worth it)
- 2 Cartons chicken stock (or you can make your own, but that’s another post)
- 1/2 bag Baby Carrots
- 4-5 Staulks Celery
- 1 medium White Onion
- Salt and Pepper
- Italian Seasonings
- Garlic and Onion Powder
Put it together:
Season the chicken with the Italian Seasonings (1-2 TBS) and cook in a baking dish for 25-30 minutes in a 375 degree oven. While that is cooking, pop the stock into your Crock Pot with the diced onion, chopped celery and halved baby carrots. Add 1-2 tsp garlic and onion powder. Once chicken is done, chop it roughly and pop into the Crock Pot. Turn on low for 8-10 hours, tasting about 1/2 way to see if you need to add more garlic, onion, italian seasonings or salt and pepper.
Mom Hack: I cook the chicken on the weekend and put this all into the Crock Pot’s removable compartment, but let it sit in my fridge. I take it out on the busiest morning of the week, turn it on before I leave in the morning and let it go. Then, when we finally get home I have a homemade dinner waiting!