Winter is coming. Or winter has already come, depending on where you are in the world.
My favorite dish for the winter is chicken soup. These past few years I’ve had to settle for canned chicken noodle soup while at school since I didn’t have an accessible kitchen (#dormlyfe). But now that I do, once temperatures hit under 50°F, I’ve been making chicken soup weekly.
It’s great for a lazy dinner in, to fend off a cold, or just to keep warm when the heater isn’t working.
Crock Pot Chicken Soup
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours and 30 minutes
- Servings: 6-8 servings
Peel and slice onion. Place into slow cooker evenly (2-3 layers of onion).
Peel garlic and smash with broad side of knife. Sprinkle evenly over onion layers.
Wash, peel, and chop carrots. Spread over garlic and onion.
Add salt, freshly ground pepper, and dried herbs (Italian seasoning). I used about 2 teaspoons salt and 1 teaspoon pepper and dried herbs, but you can definitely add more based on personal preference.
Add olive oil. Try to pour it in evenly across the vegetables.
De-skin chicken legs. Try crushing the bones with your hands to break the cartilage. It’ll give your soup more flavor.
Place chicken legs into pot evenly. Try not to let them overlap.
Add water until everything is submerged. I used about 5 1/2 cups water.
Plug in slow cooker and turn to “low.” Cook for at least 8 hours.
#SpoonTip: Start in the morning, so the soup is ready by dinnertime.
If you’re worried about seasoning, taste the soup between the 1 and 4 hour mark. Add more salt, pepper, and herbs if needed.
Serve and enjoy!