Ingredients
Scale
- 8 cups chicken bone broth
- 1 tbs olive oil
- 1 1/2 pounds pasture raised boneless chicken breast
- 3 medium carrots, peeled and cut into 1/4-inch slices
- 4 celery stalks, cut into 1/4-inch slices
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp parsley
- ¼ tsp turmeric
- 1 tsp salt
- 1⁄2 tsp fresh ground black pepper
Instructions
- 1n 4-1/2 to 6-quart slow-cooker bowl, combine chicken broth, olive oil, carrots, celery, onion, garlic, bay leaves, thyme, parsley, turmeric. salt and pepper
- Place chicken on top of vegetables
- Cover slow cooker with a lid and cook on low setting for approximately 6-8 hours
- Transfer chicken to cutting board
- Cut chicken into 1 inch cubes
- Skim and fat from soup and remove bay leaves
- Return chicken to soup and serve