This soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn't feel too heavy. Pair it with a slaw or kale side salad and crusty whole-grain bread for a light, satisfying dinner. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours; though you won't be able to leave the soup unattended all day, this still offers the benefit of hands-free, fuss-free cooking. Either baby red, Yukon Gold, or fingerling potatoes will work well here, as they'll maintain their shape nicely during cooking.
4 center-cut bacon slices, diced
1 1/2 pounds bone-in chicken thighs, skinned
2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
2 cups thinly sliced leek (from 2 large leeks)
1 cup sliced carrot (from 2 large carrots)
1 cup sliced celery (from 2 large stalks)
4 cups unsalted chicken stock (such as Swanson), divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces baby potatoes
2 cups coarsely chopped baby spinach
Est. added sugars 0g
How to Make It
Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.
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Sorry Ladies. I have to disagree with your rave reviews. I was looking forward to this; however, I found it to be just average. I followed the recipe exactly even buying Mrs. Dash. Perhaps homemade chicken stock is the key as Palkscancook stated she used. As LisaGvlSC said, it's flavor is too one note. Will not make again.
I don't use Mrs. Dash, so I substituted a chicken & pork rub for the seasoning on the chicken. I also used homemade chicken stock. We happened to have some friends over for Friday night cocktails, and they all tasted it and loved it. One friend, who's eaten at my home many times, said it was the best thing they'd ever had at my house! My son ate it over pasta. My husband is a diabetic, and found it very filling as it was made, nice & low carb.
This soup had a lot of flavor for a home made soup. I added more broth as it cooked and I didn't use Mrs. Dash but just dried thyme and some garlic powder and maybe a few other random spices as I tend to do. I used cut up boneless/skinless chicken breasts and cooked them in the skillet instead of the bone-in. We fed 4 adults and had maybe 1 serving left over. The color was great! You could go crazy with vegetables if you wanted.
Followed recipe exactly and I would advise to cut up bacon before adding back in. Thought it had a French vibe. Liked PaulineV's suggestion to vary the spice for variety. Served with Alexis artisan rolls and a small garden salad. Look forward to leftovers.
I probably would not make again. The flavor is too one-note, thin and thyme-y. My recommendations include reducing the amount of broth and also adding some richness or depth of flavor. I added garlic cloves, it didn't help enough.
More of a stew than a soup. The only change was skinless boneless chicken thighs and more veggies but it was absolutely fabulous. Even ripped the page from the Cooking Light magazine to save for another day.
This soup is delicious! I followed the recipe very closely and only made a few minor changes. My husband is Jamaican, so instead of the Mrs. Dash seasoning, I used Jamaican spices for the chicken. Use your favorite seasoning! I added two cloves of garlic. Next time I will add the carrots with the potatoes, as we like our veggies more al dente than soft. I ran out of time and was able to speed up the process by setting the crock-pot to high for 2 1/2 hours, instead of low for 4 hours. Served with our favorite artisan breads. Thought I'd have more left-over, but my family went back for seconds. Good sign!
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