Slow cooker chicken soup — Meal
Meal

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Macros (per serving)

Fat

36%

(22 g)

Protein

16%

(22 g)

Carbs

48%

(64 g)

52 g Net,

12 g Fiber

545 Calories (per serving)

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Soups

Slowcooker Recipes

Poultry & Wild Recipes

Slow cooker chicken soup

Ingredients

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Coconut oil

1 Tbsp

Garlic

2 cloves

Onion

2 pieces

Chicken thighs (with skin)

1 piece

Sweet potato

400 g

Red Beets

300 g

Celery

2 stalks

Cumin Ground (grinded)

1 tsp

Water

500 ml

Apple cider vinegar

2 Tbsp

Black pepper

to taste

Salt

to taste

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

6 hr 0 min

1

Cut the onion in half rings, peel the sweet potato and beetroot and cut into cubes, cut the celery into slices and the garlic.

2

Heat the coconut oil in the slow cooker pan (most slow cookers also have the inner pan on the stove). Fry the onion and garlic briefly.

3

Place the chicken thighs skin side down in the pan and fry it all around until golden brown.

4

Remove the pan from the heat and return it to the slow cooker.

5

Add sweet potato, beetroot, celery and cumin and pour the water over it.

6

Cook on low for 6 hours.

7

Remove the chicken thighs from the pan and pull the meat off.

8

Puree the vegetables and the cooking liquid with a hand blender to a smooth soup. Season with apple cider vinegar and some salt and pepper. Serve the soup with the chicken meat.

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Details

Allergens

Fruit, Celery

Diet

Paleo

Course

Lunch, Dinner, Appetizer

Cooking equipment

Slowcooker, Blender

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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