November has brought us beautiful, cool Autumn days. During this time of year there are few things better than coming home to a warm and hearty soup after being out in the cold. Ryan and I will often eat soup once a day or every other day during this time of year. It’s perfect to heat up for lunch or to have for a simple and easy dinner.
So for the second recipe in my Slow Cooker series I want to share with you my simplest Chicken Soup recipe. You easily throw it in your slow cooker before you leave for work or to run errands. There are several options for how to cook it, including a stove top method which requires only one hour of cooking time.
This soup can be adapted to fit whatever is in your fridge – use what you have, and substitute any other vegetables – such as winter squash or turnips.
Prep: 15 minutes Slow Cooker: 3-8 hours or Stove top: 1 hour Serves: 8
We love this served with my sandwich bread toasted with a bit of coconut oil and a sprinkle sea salt (wonderful butter substitute). We also enjoy some sort of biscuit or “cornbread” with this soup. My favorite Paleo “cornbread” is by Glutenfree Fix – I used her mini “Corn” Dog recipe to make these sweet little muffins, but left out the hotdogs 🙂
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