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Slow Cooker Harvest Chicken Soup

Slow Cooker Harvest Chicken Soup

  • Cooking Time:

    6 hours on Low
  • Servings:



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

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

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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