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Slow cooker gut-healing chicken soup
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Prep Time:
45 minutes
Cook Time:
415 minutes
Total Time:
460 minutes
Simply set it and forget it with this comforting slow cooker chicken soup, brimming with nutritious veggies. Perfect for a delicious lunch the following day.
Ingredients:
  • 36.40 gm olive oil
  • 1 leek, halved, thinly sliced
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, cut into 2cm piece
  • 2 celery sticks, sliced
  • 3 garlic cloves, crushed
  • 350g sweet potato, peeled, cut into 2cm pieces
  • 2 (about 370g) parsnips, peeled, cut into 2cm pieces
  • 2 zucchini, chopped
  • 187.50 ml fresh continental parsley leaves, chopped
  • 2 lemons, rind finely grated, juiced
  • 60g baby spinach
  • Crusty wholegrain bread, to serve (optional)
  • 1.8kg whole organic or free-range chicken
  • 1 brown onion, halved
  • 1 carrot, halved
  • 1 celery stick, halved
  • 2 fresh bay leaves
  • 4 fresh continental parsley sprigs
  • 20.00 ml apple cider vinegar
  • 1L (4 cups) salt reduced chicken style liquid stock
Instructions:
  • For the soup base, combine all ingredients in a 5.5L slow cooker, covering with just enough water. Cook on Low for 3 hours with the lid on.
  • Heat oil in a saucepan over gentle heat. Sauté leek, onion, carrot, celery, and garlic until softened, about 10-12 minutes.
  • Transfer the flavorful leek mixture to the slow cooker, cover, and let it cook for 2 1⁄2 hours. Then, add the sweet potato and parsnip, cover, and cook for another 30 minutes until the chicken is incredibly tender and easily falling off the bone.
  • Transfer the chicken to a bowl, using tongs to remove and discard the halved onion, carrot, celery, bay leaves, and parsley sprigs. Shred the chicken, discarding the skin and bones, then return it to the bowl and cover to keep warm.
  • Toss zucchini and parsley into the slow cooker. Let it simmer covered for 30-40 minutes until veggies are tender.
  • Combine chicken, lemon zest, and lemon juice into the mixture. Season with salt and pepper to taste. Cover the dish and simmer for 15 minutes. Remove from heat and gently fold in the fresh spinach. Serve alongside bread, if desired.

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