Okay. I admit it.

I’m a soupie. I love soup. If you’ve read my blog before, this should come as no surprise.

Chicken soup makes my heart and my tummy especially H A {double P} Y.

I’ve experimented with a few different variations of chicken soup over the years. This is our family fave. If you don’t have the brewer’s yeast, it’s okay. Just try and have some in your pantry all the time, because (a) it’s good for you and (b) it’s yummy on popcorn.

I wish someone told me about it years ago. I mean, when something’s this good—ya gotta share, right?  So here we go!

Word of advice for soupie newbies: When you take the chicken out of the plastic … be sure to remove the baggie of goodies from the chicken’s cavity. I have cooked it with the junk inside and we didn’t die—but still. Take it out. Some folks save it for chicken broth. I toss it. But that’s just me.

Turn your crockpot to low if you have at least six hours. Otherwise, high will do nicely. Put your chicken (breast side up) into the slow cooker. By the way, I just purchased a new one and I’m LoVInG it!  This one is an 8 quart beauty. Pour water in.

While your bird is sitting there, dice your veggies. I use one board (it’s plastic) and then dump them in all at once. VOILA.

At this point, I cover the chicken with all my spices. This time, I mixed the salt, pepper, marjoram and sage with the brewers yeast and put them in at the same time.   You’re done.  Let it cook for 4 hours on high or 6-7 hours on low. Be sure the chicken is covered in water. This water is your broth!

This is what it looked like just before I took it out of the crock pot.  Man I wish you could smell this. Your mouth would be watering.

When it’s all done, the meat should be falling off the bones. At this point, I take my chicken and put it onto a baking sheet that has a small lip. This way, the juices stay on the baking sheet and don’t go dripping onto the floor.

Yes. I learned that the hard way.  You’re welcome.

Take the meat off the chicken and add it back into the broth. I like to skim the fat off the top of the soup, but with this chicken I didn’t notice much fat. I tried Kirkland’s organic. Mmmm…good.
Serve with some toasted garlic bread and/or a simple tossed salad.

Healthy, delicious soup is just a few hours away! You can do it!

Enjoy—
…and so, to recap…

Slow Cooked Chicken Soup

• 1 whole chicken (you can cook from frozen) be sure to remove the “insides” from the cavity
• 1 bunch celery, rinsed and diced
• 1 large yellow onion, diced
• 6 carrots (give or take)
• 3 tsp salt … you can add more later so go easy for now
• 2 tsp pepper  ^^ see above^^
• 1/4 cup brewers yeast (adds a wonderful flavor to your soup and it’s really GOOD for you!
• 2 tsp garlic
• 2 tsp marjoram
• 2 tsp sage
• 9 cups water

Where’d she get that?

Brewer’s yeast
Hamilton Beach 8-qt slow cooker
In a hurry? Try pressure cooking!