This is comfort food, pure and simple. I’ve been fighting a winter cold, and this paleo crock pot chicken soup is just about the only thing I’ve cooked this week. With only a few ingredients — chicken, carrots, celery, onion and herbs — this soup is a warm, satisfying meal. I had it for breakfast this morning with a paleo biscuit and my favorite mint tea.
One of the things I love about this simple soup is that it is so quick and easy to put together. Just add everything to the crock pot and walk away. It’s perfect when you don’t have the time (or the energy) to do anything else.
This soup is chock full of chicken, and has a light broth. If you wanted a richer broth, you could always substitute chicken stock for some of the water. Either way, this paleo crock pot chicken soup is a great winter meal. And my favorite cold remedy.
- 1 medium onion, chopped
- 3 celery stalks, diced
- 3 carrots, diced
- 1 teaspoon apple cider vinegar
- 1 tablespoon herbes de Provence, or several sprigs fresh herbs
- 2 organic chicken breasts, bone-in, skin-on
- 2 organic chicken thighs, bone-in, skin-on
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 3-4 cups filtered water
- Layer all ingredients in crock pot in order listed, making sure chicken is bone side down on top of vegetables. Add enough water to cover vegetables and come half way up chicken, between 3 and 4 cups.
- Cook on low for 6-8 hours.
- Remove chicken and let cool slightly. Remove skin and bones. Shred chicken meat and add back to soup in crock pot. Adjust seasonings, reheat, and serve.