This slow cooker chicken and vegetable soup is a great way to make a tasty, nutritious meal using inexpensive cuts of meat. Simple, hearty comfort food. I love to serve it with a big wedge of fresh bread.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/slow...

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Serves 4

Ingredients
• 4 bone-in, skin on chicken thighs
• 4 chicken drumsticks
• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 2 sticks celery, sliced
• 3 medium carrots, roughly chopped
• 2 medium potatoes, peeled and chopped into bite-size chunks
• 1 bay leaf
• ¼ tsp salt
• ½ tsp black pepper
• 1 litre (4 ¼ cups) strong chicken stock (I used water plus 4 stock cubes)

To serve
• Freshly chopped parsley or thyme
• Crusty bread
Instructions
1. Add the chicken thighs, chicken drumsticks, onion, garlic, celery, carrots, potatoes, bay leaf, salt, pepper and chicken stock to the slow cooker.
2. Place the lid on and cook for 6 hours on low or 4 hours on high.
3. Remove the lid and take out the chicken thighs and drumsticks using a set of tongs. Remove and discard the bay leaf.
4. Place the chicken pieces on a chopping board. Remove the skin, then shred the chicken meat, using two forks.
5. Place the chicken meat back into the slow cooker and stir together.
6. Divide the chicken soup between bowls and top with fresh parsley or thyme.
7. Serve it with a big wedge of crusty bread.

Make Ahead: Make the soup, then cool, cover and refrigerate. Reheat in a pan until piping hot.

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