Chicken Soup for The Fall
Curling up with a book, a cup of this soup, under cozy blankets, and listening to the rain. I call that a perfect fall day.
This soup is so nourishing for the body, mind, and soul. Who doesn't love a cup of soup on a cold rainy day?
Chicken Soup makes me think of Chicken Soup for the Soul: my very first introduction to personal development (a.k.a. self-help).
Not many people know this, but from the time I was old enough to read novels I could be found in the self-help section of the bookstore. I'd be reading what I felt were the ~ real life fascinating stories ~ of people overcoming painful experiences.
Whatever it is that you're reading, this cup of soup is the perfect pairing for a cozy fall day.
6 Servings 6 Hours
216 Cal 7F 6C 31P
1 Yellow Onion (diced)
4 Stalks Celery (diced)
3 Carrot (medium, chopped)
1 Tbsp Rosemary (fresh)
8 ozs Chicken Breast (boneless, skinless)
1 lb Chicken Thighs (boneless, skinless)
Sea Salt & Black Pepper (to taste)
6 Cups Water (or broth)
Add all ingredients to the crock pot and cook on low for 6-8 hrs. Once chicken is cooked through, transfer it to a large bowl and shred it with two forks. Return the shredded chicken to the crock pot and let it soak for at least 5-10 minutes before serving. Adjust seasoning as needed.
Want more carbs? Add chopped potatoes or cooked rice/pasta. You can also mix in raw pasta about 15 minutes before serving.
Leftovers? Refrigerate in an air-tight container up to 3-4 days or freeze up to 6 months. Omit pasta and potatoes if you plan to freeze.
Enjoy and soak up the absolute pleasure of a chill day of reading and souping.