Chicken Soup for the Soul

I am posting this recipe in honor of the Winter Feast for the Soul, which I am participating in this year!

I truly believe that everyone should know how to make their own (homemade) chicken soup—and make it often!  In the cold winter months, we eat soup just about every day.

To make your own chicken soup, you can follow the easy Slow Cooker Recipe Framework from Nurture.  Remember, just combine protein, vegetables, liquid, and seasoning.

So easy—just try it!


For my chicken soup, this is what I did.
Combine in a slow cooker:

-Chicken meat (I had made a whole chicken in the slow cooker the day before—delish!)

Vegetables (this is what I had on hand—so I threw it in the pot!)
-1 pound of carrots, peeled and chopped
-1 bag (16 oz) frozen broccoli, or use fresh
-1 can of water chestnuts

I made my own broth by taking the bones from the whole chicken in the slow cooker and covering them in water, adding some spices and lemon, and cooking on low in the slow cooker overnight;  you can also use boxed broth


-2 TBS lemon juice
-2 TBS gluten-free soy sauce (I was inspired by the water chestnuts and broccoli to create a sort of Asian flavor)
-2 tsp red curry paste (why?  Because I had an open container in the fridge)

Cook in the slow cooker on high for 4-6 hours or on low for 8-10 hours.

Optional:  Anything!  You can garnish with green onions, fresh herbs, shredded cheese… whatever you feel like!  We drizzled ours with a bit of sesame oil because we felt like it.  This pot of soup nourished us for two days.

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