Chunky Chicken Soup
Submitted by swoodson
Slow cooker chicken soup packed with cauliflower, chickpeas, rice, and herbs. Set it in the morning and come home to a fragrant, hearty pot ready for bowls. Crock pot comfort at its best.
YIELD
4 servingsPREP
20 minCOOK
9 hrsREADY
9 hrsDump everything into the crock pot in the morning and walk away. By dinner, you’ve got a thick, herb-scented chicken soup loaded with cauliflower, chickpeas, rice, carrots, and celery that’s been simmering all day long.
The chicken cooks right on the bone for richer flavor, then gets pulled out, chopped, and stirred back in at the end. Stewed tomatoes go in last to keep their bright, tangy pop.
Thyme, basil, and marjoram give this soup an old-world herby backbone that fills the whole house with the kind of smell that makes everyone ask “what’s for dinner?" before they’ve even taken their coat off.
Chef Tips
- Keep the heat on low after the first hour. The long, slow cook is what makes the broth so rich and the chicken so tender.
- Use defatted broth for a cleaner, lighter soup that lets the vegetables and herbs shine through.
- Add the stewed tomatoes at the very end so they hold their shape and don’t turn to mush.
- This freezes well in portions. Leave out the rice if freezing, then cook fresh rice and add when reheating.
Ingredients
Directions
In 5-quart crock pot, combine onion, celery, carrots, and cauliflower.
Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper.
Cover and cook on high 1 hour.
Lower heat to low and cook an additional 6 to 8 hours.
Remove bay leaves and discard.
Remove chicken.
When cool enough to handle, remove from bone and cut chicken into bite-sized pieces.
Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 minutes.
Return chicken to crock pot, and cook an additional 5 minutes.
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