This heavenly soup is so easy since it's made in the crockpot. Chicken with homemade chicken broth, sweet potatoes and lots of other fresh and frozen veggies are seasoned to perfection making a perfect complement to the rich, delicious broth. Gluten free, healthy, low calorie and clean eating.
4cupschicken1 whole chicken, cooked and deboned (Yielding about 4 cups chicken meat and 2 quarts chicken broth)
2quartschicken broth
2largesweet potatoes(peeled and chunked)
2ribscelerysliced on the diagonal
1leekgreen top removed, thoroughly washed and sliced
1largeyellow onionchopped
1/2tsp.minced garlic from a jar or about 2 cloves fresh minced garlic
1tsp.pink Himalayan sea salt
3/4tsp.ground black pepper
1tsp.dried marjoramor one tablespoon fresh
2largesage leavesminced, (or ½ tsp. dried sage)
1tbsp.fresh rosemaryminced or 1 tsp. dried
1/2 to 1tbsp.fresh thymeor 1 tsp. dried
16oz. bagsugar snap pea vegetable blendfrozen
12oz. bagmixed vegetablesfrozen
Instructions
Cook off chicken.
I usually place a whole chicken in a 7-qt. crockpot.
Fill to about one inch from the top.
Sprinkle generously with salt and pepper.
Cook on low overnight or on high about 4-6 hours.
Cool. Debone while still warm.
Reserve broth.
Place broth and chicken in large crockpot.
Add sweet potatoes, celery, leeks, onions, garlic and seasonings.
Cook on low about 4-6 hours or until sweet potatoes are fork tender.
Add frozen vegetables and cook through an additional 45 minutes to an hour or until snap peas are tender.
Notes
NOTE: Preparation time does not include time required to cook and debone chicken.NOTE: You can use rotisserie chicken meat and chicken broth for this recipe, if desired.