The Best Slow Cooker Chicken Soup

I have perfected this recipe to replicate my Hungarian grandmother’s homemade soup. It’s delicious, hearty, and healthy! For extra flair, try a squeeze of ketchup mixed into the soup for a tomatoey hint. Yum!

Step: 1

Pour chicken stock and potato soup into a slow cooker; add chicken breasts.

Step: 2

Cook on Low until chicken is no longer pink in the middle, about 4 hours.

Step: 3

Remove chicken to a cutting board to cool slightly, shred, and return to the slow cooker. Stir water, celery, carrots, cabbage, and parsley into the soup mixture.

Step: 4

Cook on High until the vegetables are tender, about 2 hours.

Per Serving: 137 calories; protein 11.3g; carbohydrates 17.8g; fat 2.7g; cholesterol 23.3mg; sodium 1315.1mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.