It’s not very Summery today on the Sunshine Coast, the coldest February day in 60 years or something crazy! Makes it the perfect opportunity to get the slow cooker out. The entire family loves this slow cooker chicken and veggie soup, there’s something so comforting about a big bowl of nourishing chicken soup on a cold, rainy day. My son is on antibiotics at the moment, this meal is perfect for supporting his gut health.
Put this on in the morning and you will come home to a delicious smelling house and be so grateful that you don’t have to cook at the end of the day! Especially when you know that the kids have after-school sport that day, a little bit of preparation goes a long way! You can thank me later x
Why we love this meal –
- It’s delicious! (duh)
- It’s simple and it’s healthy.
- It makes enough for quite a few meals, I’m a big fan of cooking once and eating twice (or 3 times!)
- Bone broth is excellent for improving your gut health. (You can read more about this here)
- The prep is all done in the morning, meaning you don’t have scramble through the fridge at 5pm wondering what to cook while fending off starving, whinging kids (and husbands!)
4 x cloves garlic
1 x brown onion
2 x sweet potato – grated
2 x large carrots – grated
2 x zucchini – grated
3 x sticks of celery – diced
2 x tbs veggie stock (I make this one)
1 x whole organic chicken
Enough water to cover the chicken and veggies
Salt & pepper
Chop garlic, onion and celery. Grate all remaining vegetables and add to slow cooker. Sit whole chicken on top of the veggies and cover with water. Cook on low all day, approx 8 hours. Remove chicken from slow cooker and allow to cool slightly. Take all chicken off the carcass, roughly pull apart and put back in the slow cooker. Allow to heat up again and serve.
I use my thermi to grate the veggies, you could use a food processor. Or treat it as awesome arm workout and use the trusty hand grater!
Let me know what you think xx