You want to know what really sucks in the summer?
You want to know what really doesn’t suck in the summer?
PRETTY MUCH EVERYTHING ELSE…including THIS SOUP!
Ok, I’m done speaking in CAPS, except to tell you that I LOVE THE FARMERS MARKET! Now I’m done!
Even being sick couldn’t keep me away from the Farmers Market, but then when I got home and felt like I was going to die, the only thing I wanted was soup, so today I’m sharing my Farmers Market Chicken and Vegetable Soup.
This soup can be customized to whatever veggies you have on hand which is nice, and doesn’t take long to prepare. You haphazardly chop the veggies and throw them in the crock pot, and then a few hours later come back later to delicious soup!
It was really frustrating for me to be sick this week, because I had intended to get a ton of work done and had a very long ‘to-do’ list…exactly zero of it got done lol!
The only thing you’re going to ‘cook’ in this recipe are the onions, those you want to cook in a little butter until they become translucent, they’ll really amp up the flavor of the broth.
After the chicken and veggies are in the crock pot, you want to pour in the broth and then cover the veggies with water.
Then walk away (perhaps to take a nap) and after 4 hours come back to a delicious soup.
You’ll find that the fresh herbs you put it will have come off the stems, so you can just remove the stems before serving.
As I was about to have some of my soup, I posted on instagram how I knew I was sick because I was using lemons for a compress instead an ingredient, and one of my favorite blogger friends Liz of The Lemon Bowl suggested I throw in the lemon like she had done with her Lemony Chicken Soup, I did so and loved the extra zip the lemon gave it! Thanks Liz!
Next time you’re looking for a delicious soup recipe that nourishing and comforting, try this one! Plus, crock pot recipes are amazing in the summer, you just ‘set-it-and-forget-it!’
- 32 Oz Chicken Broth I use 99% Fat Free
- 2 Cups Water you may need a little more or less depending on how full your crock pot is w/ veggies
- 2 Chicken Breasts
- 10 small potatoes cleaned and chopped
- 10 Carrots cleaned and chopped (you don't need to peel them, just wash them and chop)
- 3 Leeks cleaned and chopped
- 1 Kohlrabi cleaned and chopped (you could use 2 celery stalks or 1 zucchini instead of kohlrabi)
- 1 onion finely chopped
- 3 Garlic cloves crushed
- 1 Tbs butter
- 1 Tbs Salt
- 1 tsp pepper
- 1 tsp garlic salt
- Handful of fresh herbs I used 10 sprigs thyme and 5 sprigs oregano and 1 spring rosemary, you could use dried herbs, then I'd use 1 tbs worth
- 1/2 lemon optional
- In a small frying pan melt the butter and cook the onions until they are almost translucent (5 min) and stir once or twice so that the onions don't brown.
- Meanwhile clean and chop the veggies (carrots, leeks, potatoes, and kohlrabi) putting them in the crock pot as you go. Put the chicken in the crock pot. Press the garlic into the crock pot and put the herbs in (on the stems is ok, as the soup cooks the herbs will loosen from the stems and then you can throw them out at the end.)
- Add cooked onions into the crock pot and add all the seasonings.
- Now add the chicken stock, and then add water to cover the veggies. For me it was about 2 cups of water but it is ok if it is less or more water, you just barely want all the veggies covered.
- Cook on high for 4 hours in a crock pot, then with two forks shred the chicken (it will fall apart) and squeeze in half a lemon (optional). Spoon into bowls and enjoy!