Chicken Soup

By nichc

With the Good Housekeeping seal of approval!!

Ingredients

• 1 tablespoon(s) vegetable oil
• 1 (1-pound) jumbo sweet onion, finely chopped
• Salt
• Pepper
• 1 1/2 pound(s) (2 large) fennel
• 1 pound(s) carrots
• 12 ounce(s) (2 large) Yukon Gold potatoes
• 8 ounce(s) (4 large) celery stalks
• 1 bay leaf
• 1 1/2 pound(s) bone-in chicken thighs, skin removed
• 1 1/2 pound(s) bone-in chicken breasts, skin removed
• 1 quart(s) lower-sodium chicken broth
• 1 tablespoon(s) packed fresh dill leaves

Details

Servings 4
Preparation time 25mins
Cooking time 31mins

Preparation

Step 1

1. In 12-inch skillet, heat oil on medium-low. Add onion and 1/8 teaspoon salt. Cook 15 minutes or until golden brown and tender, stirring occasionally.

2. While onion cooks, trim and cut fennel into 1/4-inch-thick slices. Cut carrots in quarters lengthwise, then into 3-inch-long pieces. Cut potatoes into 1/4-inch-thick half-moons. Thinly slice celery.

3. In 6-quart slow cooker bowl, evenly spread carrots, potatoes, fennel, celery, and bay leaf. Arrange chicken pieces on top, pressing into vegetables; sprinkle with 1/2 teaspoon each salt and freshly ground black pepper. Spread hot onion over chicken. Add broth, cover immediately with lid, and cook on low 6 hours.

4. Stir in dill. Transfer one-third of vegetables, 1 chicken breast, and 1 chicken thigh to container; refrigerate up to 3 days. Divide remaining vegetables among serving bowls. Remove meat from remaining chicken and divide among serving bowls. Stir 1/4 teaspoon salt into soup. Ladle over vegetable-chicken mixture.

Per serving: 315 calories, 33g protein, 29g carbs, 7g total fat, 1g sat fat, 6g fiber