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Lunch on the patio!

So satisfying and easy to make!

3 russet potatoes-(optional), peel, cut into med size cubes
5 carrots-peel and cut into 1/4″ rounds
1 large onion-dice
2 cups baby spinach
5 celery sticks-cut into 1/4″ chunks
8 cups (64 oz) chicken stock (any stock works here)
1 cup water
1 cup white wine (or more water)
1/4 cup olive oil
1 tbsp thyme
2 boneless, skinless chicken breast- cut into bite size pieces, season with salt and pepper (if you have time you can sear for three minutes on each side in a hot pan with olive oil-on stovetop before adding to crockpot)
2 bay leaves (remove before serving)
3 cloves garlic-chop or press
1/4 bunch parsley-chop
1 tsp pepper
2 tbsp kosher salt
parmigiano reggiano rind (remove before serving)

Toss all  ingredients in the crock pot, give it a stir and put the lid on!  Cook for 6-8 hours on low. Adjust seasonings before serving.

Serve with Croutons to add some crunch!

This soup freezes well.

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