This soup is chock full of chicken, and has a light broth. If you want a richer broth, you can always substitute chicken stock for some of the water. And if you want to dress it up, serve it over cauliflower rice for an easy chicken and rice soup. Or add spiralized zucchini for a chicken noodle soup version. Either way, this paleo crock pot chicken soup is a great winter meal.
HOW TO MAKE CROCK POT CHICKEN SOUP
It couldn’t be simpler to make this homemade chicken soup. It’s basically a dump recipe, meaning you don’t need to brown or pre-cook anything before it goes in the slow cooker.
- Start with your vegetables and just chop and drop the onion, celery, and carrots in the crock pot.
- Then layer your chicken breast and thighs over the vegetables. Be sure to use bone-in, skin-on chicken for extra richness and flavor.
- Lastly, season with salt and pepper and add water. Then let the slow cooker work its magic.
- After it has slow-cooked, remove and shred the chicken and add the shredded chicken back into the soup.
Paleo Crock Pot Chicken Soup Recipe
- 1 medium onion chopped
- 3 celery stalks diced
- 3 carrots diced
- 1 teaspoon apple cider vinegar
- 1 tablespoon herbs de Provence or several sprigs fresh herbs
- 2 organic chicken breasts bone-in, skin-on
- 2 organic chicken thighs bone-in, skin-on
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 3-4 cups filtered water
- Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
- Cook on low for 6-8 hours.
- Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.