Crock Pot Chicken Soup.

I know it is still hot around most of the country, it’s hot as heck here, finally getting well over 90 for the first time. But I can already feel fall in the air, it is coming (or at least that is what I am telling myself). Fall is my FAVORITE. For me, fall is a great time for soup because there are still plenty of fresh garden veggies but the air is beginning to cool and comfort foods are starting to sound good again.

I got the original recipe for this soup from family friend Sue. She is the one that motivated me to make homemade cream of chicken soup, while making her lasagna. The recipe was originally made as a gluten-free dish and was posted on WebMD, here. I thought this would be better called crock pot chicken soup on my blog, because I am not sure if any of my variations made it less gluten-free and since I am not buffed up in the topic, I did not want to mislead anyone.

Crock Pot Chicken Soup.

Ingredients

2 chicken breasts, boneless and skinless

6 chicken thighs, boneless and skinless

1-2 t olive oil

1 t sea salt

1 t fresh cracked black pepper

1 14 oz fresh or canned chicken broth (low sodium)

1 C dried spelt, kamut, or wheat berries

4-6 cloves of garlic, minced

2 1/2 C green cabbage, shredded

1 medium zucchini, diced

2 C potatoes, diced

1 medium yellow onion, diced

8 oz crimini mushrooms, sliced

1 C sweet corn (I used fresh off the cob, but you can sub 1 cup of frozen)

1 lb tomatoes (skinned, seeded and diced) or one 14 oz can

1 T each of three of your fresh favorite herbs, minced (1 t each of dried)

1 T sea salt

1 t fresh cracked black pepper

2 T olive oil

Rub chicken with olive oil and sprinkle with salt and pepper on both sides. Place in the bottom of a six quart slow cooker. Top with broth. Continue to prepare remaining ingredients and layer them into the slow cooker in order as listed above.

Add water if the liquid level does not just cover the ingredients. Place lid and turn on high. Stir top vegetable ingredients after about two hours (not required, I just like stirring things I am cooking in the crock pot!). Cook for 6 hours, or until chicken shreds when stirring.

Enjoy!

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Filed under Chicken, Crock Pot Cooking, Edible Plants, From the Garden, Garden, Grains/Rice, Midwest Inspired, Soup/Stew, Vegetables

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