Chicken Soup

Name: Chicken Soup
Prep time: 25 min
Total time: 6 h 25 min
Yield: 4
Ingredients: 1 tbsp. vegetable oil; 1 jumbo sweet onion; salt; pepper; 1 1/2 lb. fennel; 1 lb. carrots; 12 oz. Yukon gold potatoes; 8 oz. celery stalks; 1 bay leaf; 1 1/2 lb. bone-in chicken thighs; 1 1/2 lb. bone-in chicken breasts; 1 qt. lower-sodium chicken broth; 1 tbsp. packed fresh dill leaves

Published: Aug 30, 2011

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Yields:

Prep Time:

25 mins

Total Time:

6 hrs 25 mins

Cal/Serv:

315

This hearty and good-for-you soup will satisfy and soothe on even the chilliest days.

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Ingredients

1 Tbsp. vegetable oil
1 jumbo sweet onion
salt
pepper
1 1/2 lb. fennel
1 lb. carrots
12 oz. Yukon gold potatoes
8 oz. celery stalks
1 bay leaf
1 1/2 lb. bone-in chicken thighs
1 1/2 lb. bone-in chicken breasts
1 qt. lower-sodium chicken broth
1 Tbsp. packed fresh dill leaves

Directions

1. Step 1In 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. Step 2While 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. Step 3In 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. Step 4Stir 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.