Crockpot Rustic Chicken Soup
On chilly autumn and winter nights, when you are craving good old-fashioned “chicken in the pot,” consider trying my snap-to-prepare version made in the slow cooker. Big chunks of tummy-filling veggies pair beautifully with chicken that cooks slowly in a rich broth infused with fresh herbs. The addition of farro to this chicken soup contributes to its heartiness without the heaviness potatoes can provide. This super-yummy “meal-in-one” will be ready for dinner when you are. Just add a green salad with some fresh fruit for dessert and you’re done.
Ingredients
- 1 large onion chopped
- 1 pound carrots peeled and cut into chunks
- 4 parsnips peeled, cut into chunks
- 4 stalks celery cut into chunks
- 3 cloves garlic minced
- 1 5 pound whole roasting chicken, (giblets and neck removed from cavity)
- 64 ounces low-sodium chicken broth I like Saffron Road or Imagine or homemade stock
- 1 teaspoon kosher salt or as desired
- 1/2 teaspoon freshly ground pepper or as desired
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 4 sprigs fresh dill
- 1 cup frozen peas defrosted
- 1/2 cup uncooked farro or barley (see MPM Mini-Bites)
Instructions
- Place onion, carrots, parsnips, celery and garlic in bottom of a 6-quart crockpot. Place chicken on top.
- Pour in chicken broth or stock; sprinkle with salt and pepper. Lay fresh herbs on top of chicken.
- Cover; cook on High for 1 hour and Low for 4 to 5 hours. Or cook on Low for about 6 hours. Chicken is cooked when internal temperature reaches 170 degrees F. and juices run clear when pricked with a fork. (Chicken will be so tender that it will be falling off the bone.) As crockpots vary, adjust cooking time as needed.
- Carefully transfer chicken to a cutting board. Remove skin and bones. Separate chicken into chunks. Remove herb sprigs.
- Strain soup into a large bowl or pot. If desired discard celery.
- Return chicken, vegetables and broth to crockpot. Stir gently to combine. (or chicken may separate into shreds as it’s so tender)
- Stir in peas and farro. Continue cooking for about 20 minutes until farro is tender. Taste; add more salt and pepper if desired.
Notes
Make Ahead and Storage: soup may be cooked up to 3 days ahead. Cover and refrigerate. Reheat on Low setting of crockpot for about 1 hour or until heated through. To save time, soup may also be reheated in a large pot on the stove over medium-high setting for about 15 minutes or until heated through. Stir occasionally. Soup may also be assembled in the crockpot up to 1 day ahead prior to cooking. Cover and refrigerate. Cooked soup may be frozen for up to 4 months.