Description
Easy weeknight chicken soup recipe.
Ingredients
- 1 tbsp olive oil (Affiliate Link)
- 1 cup leeks, sliced
- 1 fennel bulb, quartered, cored, and thinly sliced make about 1 inch long
- 1 cup carrots, baby or regular sliced
- 2 tsp garlic, minced
- 8 cups chicken broth, make your own or store bought
- 6 pieces of boneless, skinless, chicken breast, shredded
- 2 sprigs fresh thyme
- 1 whole bay leaf
- salt and pepper to taste
- 3/4 cup fideo pasta
Instructions
- Heat oil in a large skillet over medium heat. Add leeks, carrots, fennel and garlic for 6-8 minutes or until tender.
- Transfer to slow cooker (Affiliate Link) and add chicken broth, raw chicken thighs, thyme and bay leaf. Season with salt and pepper.
- Cover and cook on high for 3 hours.
- Remove the chicken and shred with two forks. Then add back into the soup and stir.
- Add the fideo pasta and stir.
- Cook for 30 minutes on high.
- Remove bay leaf and thyme sprigs and serve warm.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: soup
- Method: slow cooker (Affiliate Link)
- Cuisine: Italian, soup
Nutrition
- Serving Size: 1 bowl
- Calories: 310.71 kcal
- Sugar: 8.44 g
- Sodium: 1218.21 mg
- Fat: 16.95 g
- Saturated Fat: 4.45 g
- Trans Fat: 0.12 g
- Carbohydrates: 27.91 g
- Fiber: 2.95 g
- Protein: 25.89 g
- Cholesterol: 61.44 mg