• 4 c. Chicken Stock
  • 1 Whole Bone-In Rotisserie Chicken Breast, cooked and shredded
  • 2 T. Butter
  • 2 Carrots, peeled & chopped
  • 3 Celery stalks, washed & chopped
  • 1 tsp. Minced Garlic
  • 1/8 tsp. Minced Ginger
  • 1 Onion, chopped
  • 1 Zucchini, chopped
  • 2 Yellow Squash, chopped
  • 3 Mushrooms, sliced
  • 1 Bay Leaf
  • 1 Sprig of Fresh Thyme
  • 3-4 Peppercorns
  • Salt

Pin It

On a recent ski trip I had the pleasure of warming up with some delicious soup. I loved the blend of vegetables and chicken – sort of a twist on traditional vegetable soup with a chicken base. As soon as I returned home I recreated this easy and delicious soup in my slow cooker. Enjoy this Slow Cooker Harvest Chicken Soup!

  1. Prepare a Bouquet Garni - take the bay leaf, sprig of thyme and peppercorns and tie in a piece of cheesecloth. (You can also use a tea bag if you don’t have cheesecloth.)
  2. Prepare remaining ingredients and place in a 5-6 Quart slow cooker.
  3. Add the Bouquet Garni to the soup.
  4. Cover & Cook on LOW for 6 Hours or HIGH for 4 Hours
  5. Remove bouquet garni before serving and enjoy!Note: If you prefer, you can add the mushrooms with one hour left to cook. I like mine very soft, so I add at the beginning of the recipe.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Harvest Chicken Soup - Nutrition

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites