Post by mrswaz on Sept 20, 2016 9:24:23 GMT -5
This was very good! I don't think I've made soup in a while, and this was a nice introduction to soup season as the weather cools down. I made two small changes to the recipe to use what I had on hand. I used larger red skinned potatoes that I diced, and instead of spinach I used kale from my garden. For the Mrs. Dash garlic blend I used a Savory Herbs with Roasted Garlic blend by Weber that I'd picked up at Costco.
ETA: Now that I've typed it up and refreshed my memory, I wanted to add that I think the timing on this one is very forgiving. After I put the potatoes in, this ended up sitting in the crock pot for at least 3 hours before we sat down to dinner. Also, I added the kale when I added the potatoes.
Slow Cooker Chicken, Bacon and Potato Soup
from Cooking Light, October 2016
4 center cut bacon slices, diced
1 1/2 pounds bone-in chicken thighs, skinned
2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
2 cups thinly sliced leeks (from 2 large leeks)
1 cup sliced carrots (from 2 large carrots)
1 cup sliced celery (from 2 large stalks)
4 cups unsalted chicken stock (such as Swanson), divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces baby potatoes
2 cups coarsely chopped baby spinach
Directions:
Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot and celery to drippings in pan; saute' five minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper and thyme sprigs to slow cooker. Cover and cook on low 2 hours. Add potatoes; cover and cook on low for 2 more hours or until potatoes are tender.
Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite sized pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.
Serves 6 (serving size 1 1/2 cups)
ETA: Now that I've typed it up and refreshed my memory, I wanted to add that I think the timing on this one is very forgiving. After I put the potatoes in, this ended up sitting in the crock pot for at least 3 hours before we sat down to dinner. Also, I added the kale when I added the potatoes.
Slow Cooker Chicken, Bacon and Potato Soup
from Cooking Light, October 2016
4 center cut bacon slices, diced
1 1/2 pounds bone-in chicken thighs, skinned
2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
2 cups thinly sliced leeks (from 2 large leeks)
1 cup sliced carrots (from 2 large carrots)
1 cup sliced celery (from 2 large stalks)
4 cups unsalted chicken stock (such as Swanson), divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces baby potatoes
2 cups coarsely chopped baby spinach
Directions:
Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot and celery to drippings in pan; saute' five minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper and thyme sprigs to slow cooker. Cover and cook on low 2 hours. Add potatoes; cover and cook on low for 2 more hours or until potatoes are tender.
Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite sized pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.
Serves 6 (serving size 1 1/2 cups)