Spring Chicken Chowder
Servings: 6 people
Equipment
- 1 slow cooker
- 1 vegetable chopper
Ingredients
- 1½ lb chicken breast
- 1 organic onion peeled and diced
- 2 organic carrots peeled and diced
- 1 rib organic celery wash and finely chopped
- 4 organic russet potatoes peeled and cut into small cubes
- 1 tsp organic garlic powder
- 1 tsp organic onion powder
- 1 tsp organic Italian seasoning
- 1 tsp pink Himalayan salt
- ½ tsp black pepper
- 4 cups organic chicken broth
- 1 cup organic whole milk
- 1 cup organic heavy cream
- 4 slices organic uncured bacon cooked and finely chopped
Instructions
- In a slow cooker combine 1½ lb chicken breast, 1 organic onion finely chopped, 2 organic carrots 1 rib organic celery finely chopped, 1 tsp organic garlic powder, 1 tsp organic onion powder, 1 tsp organic Italian seasoning, 1 tsp pink Himalayan salt, ½ tsp black pepper and 4 cups organic chicken broth.
- Let cook on low for 8-10 hours or high for 4-6 hours.
- 40 minutes before serving add in 1 cup organic whole milk and 1 cup organic heavy cream . If you have your slow cooker on low, at this point turn to high.
- The sauce will thicken. Add in the bacon just before serving.
Notes
To cook the bacon, I like to do it in the oven. Heat the oven to 350f. Place the bacon on a parchment lined baking sheet. Bake for 20-25 minutes until crispy. Blot off any excess fat.
This soup stores well in the freezer! Let cool to room temperature a place in a freezer safe container or ball jar. Store in the freezer up to 2 months. To that, place in the refrigerator the night before you will use.