With this cold front that we currently have here in Atlanta, I’m trying to take advantage of meals that are good for cold weather. With it being the New Year and all, I figured it wouldn’t be a bad idea to get us started with a nice slow cooker meal. This chicken soup is perfect for the cold weather. It’s got the perfect combination of chicken, carrots, onion, celery, lemon, and rosemary and it’s all made right in the slow cooker!
I love how soft the vegetables become when in the slow cooker, and the chicken came out so tender. It’s such a treat to go to work and then come home to the fresh aroma of a chicken soup. Rosemary really tops off this soup because it goes so well with lemon. And chicken. And many other things. Haha!
I tried this soup with and without rice and I like the addition of cooked white rice. It’s totally your preference, though. It makes it just a tad bit more hearty.
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- 2 pounds boneless, skinless chicken thigh, cut into 1 1/2 inch cubes
- 2 cups carrots, sliced (about 4 large carrots)
- 2 cups celery, sliced (about 3-4 stalks)
- 5 cloves garlic, minced
- 1 yellow onion, diced
- 6 cups chicken stock or broth
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1/2 tablespoon paprika
- 1/2 tablespoon cayenne pepper (optional)
- 2 teaspoons dried rosemary
- 1 tablespoon fresh rosemary
- Zest and juice of 1 lemon
- Cooked white rice (optional)
- Spray inside of slow cooker with nonstick spray.
- Add chicken, carrots, celery, garlic, onion, chicken stock, salt, pepper, paprika, cayenne pepper, and dried rosemary to crockpot and stir.
- Cook on high for 4 hours, or low for 6-8 hours.
- 30 minutes before serving, add fresh rosemary, lemon zest, and lemon juice.
- Serve hot and top with fresh rosemary and white rice if desired.