I made this soup a few weeks ago, but I didn’t write down any of the quantities. Well, I finally got around to making it again, and this time I made sure to pay attention to what I was doing.

This soup was incredibly delicious, and since I made it in the crock-pot, it was also incredibly easy.

And look how pretty it is, even before it’s cooked!

Ingredients:

3 lbs chicken thighs, cut into 1-2″ pieces

1 onion, roughly chopped

3 celery stalks, chopped

3 carrots, peeled and chopped (I used rainbow carrots because that’s what was in the fridge, but any carrots will do.)

2 cups diced tomatoes (I used fresh cherry tomatoes that I cut in half. I would imagine that canned tomatoes would work just fine as well.)

2 tbs tomato paste

3 cloves garlic, smashed

1 lb potatoes, cut into pieces about the same size as the chicken (I used a potato medley from Trader Joe’s. You can see some of the different types of potatoes in the “before” picture.)

2 cups chicken broth

2 tbs dried oregano

1 tbs garlic powder

2 tbs dried shallots

2 tbs vinegar (I used a Pinot Grigio white wine vinegar that I happened to have around, but a nice balsamic would work just fine as well.)

Salt & pepper to taste

2 sprigs of fresh rosemary

Process:

Put everything in the crock-pot and cook on low for 6-8 hours. Seriously. That’s it.

Alright…  here’s a little more detail.

I put all the veggies in first in the order they appear in the ingredient list. Then I added the broth and the spices, then the potatoes, and then the chicken. I mixed everything around a little bit and then tucked in the rosemary spears.

I served it with some flat bread that I made with cassava flour, and it was a perfect meal.