Nanny’s Homegrown Crockpot Chicken & Veggie Soup
One of the awesome things about this soup is that, for the broth, you can start with chicken bones and bits of leftover chicken. Now, THAT’s frugal!
Place chicken bones, leftovers, skin and all – into the crockpot and cover with water. Add end pieces of celery with leaves to flavor broth.
Cook there for 4-6 hours, checking water levels at least once or twice to make sure that it remains full of water. Use a strainer or a dip spoon strainer to remove chicken pieces, bones and extras so that only the broth remains. Once chicken pieces have cooled, pick any chicken from the bones and add back to the pot with strained broth. Discard all other bones and skin.
Nanny always used a big pot on top of the stove to make her soups. I need the ease and simplicity of a crockpot most often. I sometimes even put the bones & chicken pieces in to create the broth overnight as I’m sleeping and make the soup the next day.
Add chopped celery, an onion (chopped), add a cup or 2 of chopped carrots, a couple of tablespoons of garlic powder, teaspoon of sea salt, and 2 – 4 teaspoons of red pepper flakes. Add 2 tablespoons of coconut oil. Stir and taste, and make adjustments to suite your preferences.
This soup is extremely forgiving – use veggies you love and have on hand. After pulling chicken from bones, add it to the pot with additional vegetables. 2-4 Chopped potatoes, 1 bag of frozen field peas with green beans, 4-6 tomatoes cut in 4th’s (or a can of stewed tomatoes). Other great vegetables to add into this soup include corn, okra, and any other fresh from the garden type of yumminess!
Cook veggies and chicken in the crockpot for 1-3 hours (at least until vegetables are soft). Serve with easy homemade bread or rolls.
If you want to freeze this soup, freeze in freezer bags or other container that is suitable. Thaw in refrigerator or slowly in crockpot on day of meal.
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