- 1 Pkg Chicken Thighs (boneless) (or beef chunks)
- 1/2 bag baby carrots
- 4-5 Celery ribs
- 1 onion
- 1 to 1.5 cartons chicken broth (or beef broth)
- 2 Bay Leaves
Instructions are for Chicken soup. It works the same whether you are making chicken or beef soup, so please just replace “chicken” with “beef” if making beef soup.
Rinse chicken and put them into crock pot.
Wash the carrots and cut off any bad spots or stem ends. Put into crock pot.
Wash & chop celery. Add to crock pot.
Peel & halve the onion. Add to crock pot.
Pour broth over the top of the meat & vegetables. Use more broth if you want more soup broth. I like chunky soup so I only use 1 carton.
Add bay leaves.
Cook on low for about 6 -8 hours. (it is done in about 5 hours but you can cook as long as 8 or 9 if you are away at work).
Remove and discard bay leaves.
Remove chicken thighs. Shred and put back in pot.
Serve with boiled noodles.
The above recipe makes 2 dinners for my husband and I. We eat it one week, freeze the rest (without any noodles) and enjoy it again the next week.