Crockpot Chicken Soup

Pull out your crockpot because this is the EASIEST meal. So full of flavor and #whole30 approved if you skip the rice. PLUS, it was the best meal for being sick.


I used a 6 lb chicken instead of 3 and have half the meat leftover for dinners this week. Tacos? Chicken salad? Whatever suits your fancy.

4 garlic cloves, minced
1 lb carrots, diced
2 onions, diced
4 celery stalks, diced
1 3-pound whole chicken, cut into 8 pieces
4-6 cups water
1/3 cup chopped fresh dill (or 1 tsp dried oregano and 1/2 tsp dried thyme)
1 teaspoon fine sea salt, more for salting the chicken and more to taste
1/2 teaspoon black pepper, more to taste
1 bay leaf
1/4 cup uncooked brown rice
i bag spinach

Place garlic, carrots, onion, and celery into the insert of your slow cooker.
Pat chicken dry and season generously with sea salt, then add the chicken into the slow cooker.
Add in the water, dill, salt, pepper, and bay leaf.
Set on low for 8 hours.
Add rice and spinach one hour before eating.
Once done, discard the bay leaf and remove the chicken to shred. Discard the skin and bones.
Place chicken back into the slow cooker. Taste and adjust seasoning as desired.


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