Alex and I love the Seasons and especially the Fall! Nothing says ‘Fall’ better than a warm nourishing soup. In our home, we really focus a lot on Crock Pot recipes that are simple and healthy. We love making bone broth soups, chicken soup and a variety of other dishes.
The key with Crock Pot soups is that it slowly cooks and allows the nutrition from the veggies and meat to be properly extracted into the broth without damaging or degrading it. Remember, you really want to make the foods you ingest easy to assimilate and break down and you really want to make sure you are maximizing the nutrition from the foods you prepare.
My favorite thing about this particular recipe and the ingredients we chose is it’s immune boosting benefits. The garlic and various seasonings as well as the whole chicken provide a lot of nutrients that are perfect for giving you an Immune boosting edge during these colder months.
We allowed this particular recipe to simmer and cook for 24 hours in the Crock Pot. You don’t have to wait quite as long as we did but the longer you allow it to cook, the more nutrition you will obtain from the broth.
We hope you enjoy this ‘Crock Pot Chicken Soup’ as much as we did and hope it will be a warm, cozy staple in your home this Fall and upcoming Winter.
CROCK POT CHICKEN SOUP RECIPE:
*We use an 8 qt. Crock Pot for this recipe.
1 Whole 100% Pasture Raised Organic Chicken (pasture raised is NOT the same as free range or cage free chicken) We love White Oak Pastures products.
3 large carrots (I like the purple and variety colored carrots)
3 Celery Stalks
1 White Onion
1/4 cup of Apple Cider Vinegar per gallon of purified water used
1 bunch of organic parsley
1 Clove Garlic
- Start by putting your whole chicken in the crock pot and generously coat with the seasonings above. You can always substitute for other seasonings or skip anything you don’t like. We chose the ingredients above for the immune boosting benefits.
- Chop up onion, garlic, carrot and celery and add to your Crock Pot.
- Fill with purified or distilled water.
- Add in chopped parsley about 20 minutes before your soup is done.
- Allow to slow cook on low heat for about 24 hours (it will be ready a little sooner but again, the longer it slow cooks the better.
- At the end, I like to add in more himalayan salt and garlic powder AFTER I sample it. The garlic really adds a nice flavor to this soup.
Portion out and save in glass jars for use throughout the week. You can also make this in large batches and freeze for use throughout the winter. Of course, you can also (in true Southern fashion) share some with your neighbor. It is sure to please!
You guys have a healthy week and remember, your health truly is the greatest gift you can give yourself and those you love (my famous… to me anyway, quote!)
Let us know how you like your new healing Crock Pot Chicken Soup Recipe!