Slow cooker chicken soup with leeks and potatoes

This past weekend we had a rooster slaughter which means lots of kitchen work for me!

My first attempt at chicken soup this week burned.  Whoops.  So today we decided to try something new.  Using the slow cooker instead of the stove!

First we cut off strips of meat from the chicken to turn into chicken jerky.  More about that here.

I searched online and found a recipe that sounds like an excellent solution to my burnt-on-the-stove problem.

Here is the recipe (originally posted here).

Slowcooker chicken soup recipe featuring chicken, carrots, celery and potatoes.
1 whole chicken (3 to 4 lbs)
unrefined sea salt (as needed)
ground black pepper (as needed)
2 leeks (white and light green parts only, sliced thin)
2 bay leafs
1 yellow onion (peeled and chopped fine)
6 carrots (scraped and sliced into rounds 1/4-inch thick)
6 celery ribs (sliced 1/4-inch thick)
1 lb potatoes (peeled and chopped into bite-sized pieces)
1/4 cup minced fresh parsley…
Instructions Rinse the chicken, inside and out, then pat it dry and season it well with unrefined sea salt and ground black pepper. Place the chicken in a slowcooker with leeks and bay leafs then cover with water. Cook on low for twelve hours. Add chopped onion, carrots, celery and potatoes to the slowcooker and continue cooking on low for an additional six to eight hours. Stir in parsley, pick out large bones and serve….

Read More at © Nourished Kitchen

Here is a pic of the soup in progress – notice the chopped up chicken for the jerky 😀  I’ll update this post with finished pics and a review!

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