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!
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
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.