This delicious and healthy soup is easy to start in the morning and come home to a house that smells amazing and a fantastic dinner!
Creamy Crock-pot Potato and Chicken Soup
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Ingredients
- 4 slices bacon chopped (could be low fat turkey bacon)
- 1 large onion peeled and chopped
- 3 garlic cloves minced
- 3 pounds russet potatoes peeled and sliced thin
- 1 1/2 pounds boneless skinless chicken breast
- 2 cups sliced carrots
- 2 cup sliced celery
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/3 cup fresh chopped parsley
- Salt and pepper
Instructions
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Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Sauté for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6 quart slow cooker. This can be done in the morning or the night before and kept in a covered dish in the refrigerator.
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Place the potatoes on top of the onions then add the chicken breast. Add the remaining ingredients and place the lid on the crock-pot. Turn on high and cook for 6-8 hours, the potatoes should be very soft and break apart as you mix.
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Remove the chicken breast from the pot. Stir the soup vigorously to break up the potatoes and thicken the broth.
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Shred the chicken using two forks to pull it into bite size pieces adding it back to the soup.
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Serve warm topped with the fresh parsley. You can also add shredded cheese.
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Enjoy!
