Classic Chicken Soup
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Serves/Makes: 6
Ready in: 2-5 hrs
- 2 1/2 pounds chicken pieces, skin removed
- 3 stalks celery with leaves, cut up
- 2 carrots, cut up
- 1 large onion, cut up
- 2 sprigs parsley
- 1 teaspoon salt
- 1/2 teaspoon dried thyme, sage or basil, crushed
- 1/4 teaspoon black pepper
- 2 bay leaves
- 4 cups cold water
- 1 cube chicken bouillon
Place the chicken, celery, carrots, and onion in the crock pot. Sprinkle with the parsley, salt, thyme, black pepper, and bay leaves. In a bowl or large measuring cup, stir together the cold water and bouillon cube until the bouillon cube dissolves. Pour in the crock pot. Cover the crock pot and cook on low heat for 4 hours or until the chicken is very tender and cooked. Remove the chicken from the crock pot and let cool until it is cool enough to handle. Remove the bones from the chicken and cut the chicken into bite-sized pieces. Return the chicken meat to the crock pot. Cover the crock pot and let the chicken soup cook for another 30 minutes then serve hot.
Recipe Source: cdkitchen.com
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