Ingredients
- 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
Instructions
- 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!