Chicken Vegetable Soup

Groundhog's day was just last week and Mr. Punxsutawney Phil did not see his shadow. Prediction: Early Spring! Unfortunately even an early spring is still 6 weeks away. In the meantime, here is an easy slow cooker chicken soup recipe that is sure to keep you warm.

Chicken Vegetable Soup
The Food
- 2 chicken leg quarters **if you want a less fatty soup- remove skin and fat before hand**
- Salt

- Pepper

- 1/2 tsp oregano

- Drizzle of olive oil

- 1 sliced onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped pepper
- 2 cups chicken broth
- 1.5 cups water

The Prep
Pat chicken leg quarters dry and season all sides with salt and pepper to taste, and 1/4 tsp oregano per quarter

The Method
Layer sliced onion the bottom of the slow cooker
Top with leg quarters
Spread carrots, celery, and pepper around leg quarters so everything is about level
Drizzle chicken (and overlapping vegetables) with olive oil
Pour chicken broth and water over everything (try not to wash off all the seasonings on the chicken)
Set slow cooker on low for about 6-8 hours
Remove chicken to a plate
Remove skin, bones, and excess fat
Shred chicken
Return to slow cooker

Enjoy :)


*Key notes*
My chicken literally fell apart in the slow cooker, so I simply de-boned it in crock.
Then I split it into containers, let it cool, and stuck it in the fridge. After a few hours all the fat rises to the top and you can skim it off. Alternatively, if it is winter, put the whole crock outside for a few hours and skim the fat off the whole batch.
If you don't want the fat from the beginning, remove the skin and excess fat before seasoning and putting in the cooker.

Bones and fat removed... Here, Fido!