Slow Cooker Chicken & Potato Soup
INGREDIENTS:
700g chicken thighs, boneless and skinless
4 slices short cut bacon
1 onion peeled and chopped
3 tsp crushed garlic
1kg Coles Carisma Potatoes, peeled thinly sliced
300g carrots sliced, 2 cups
250g celery sliced, 2 cups
1 litre chicken stock salt reduced
2 tsp thyme dried
1/3 cup parsley fresh, chopped
1/2 tsp salt
1/2 tsp pepper
METHOD:
If your slow cooker has a sauté or brown function then by-pass the pan step and brown your bacon, onions and garlic straight in the cooker. This also works for pressure cookers.
PAN STEP - Place a pan over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Sauté for 3-4 minutes to soften. Pour the onion mixture into the bottom of a large slow cooker or pressure cooker.
Next place the chicken thighs on top then add the sliced potatoes, carrots, celery, chicken stock, thyme, 1/2 tsp salt, and 1/2 tsp pepper.
Place the lid on, turn on low and cook for 8 hours or high for 4 hours. You can also use the pressure cooker function for 15 mins.
*You can remove the chicken or leave it in and blend it all up together, personal preference.Option 1. Remove the chicken from the slow cooker, then partially puree the soup with a stick blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.
Option 2. Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm.
Recipe makes 6 Servings
Total prep time: 1+ hours
Preparation: 10 minutes
Cooking: 4-8 hours
308 Cal / serving
Protein 29g, Carbs 28g, Fat 9g
