January 30, 2017
Chicken and Vegetable Soup
Time: Active 20 minutes
Total 4 hours
4 centre cut bacon slices
1 ½ lb bone-in chicken thighs
2 tsp salt free garlic and herb seasoning blend
2 cups thinly sliced leeks (from 2 large leeks)
1 cup sliced carrot (from 1 large carrots)
1 cup sliced celery (from 2 large stalks)
4 cups unsalted chicken stock (divided)
¾ tsp kosher salt
½ tsp freshly ground black pepper
5 thyme springs
12o baby potatoes
2 cups coarsely chopped baby spinach
In a large skillet cook the bacon until crisp over a medium-high heat.
Remove bacon from the pan and set aside. Reserve 1 tsp of drippings in the pan.
Sprinkle the chicken with the seasoning blend.
Add the chicken to the pan with the dripping and cook for 8 minutes, browning on all sides.
Transfer chicken to a 6 quart slow cooker, reserving any drippings in the pan.
Add the carrot, celery and leek to the pan and sauté for 5 minutes.
Stir in 1 cup stock, scrapping pan to loosen brown bits.
Add the leek mixture, bacon, remaining stock, salt, pepper and thyme sprigs to the slow cooker and cook on low for 2 hours.
Add potatoes and cook on low for a further 2 hours or until potatoes are tender.
Remove chicken with slotted spoon and cut into bite size pieces, discarding bones.
Discard thyme sprigs.
Return chicken to slow cooker and add spinach, stirring until it wilts.
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