Is vegetable soup not the best winter comfort food? The longer this soup cooks, the better it gets. But the key to this soup is not in the vegetables or in the cook time…it’s in the broth. And the secret to broth is where it comes from. You see, anytime I get a rotisserie chicken I use it to its fullest. Typically three meals can come from one rotisserie chicken. Let’s start with the broth though.
Take your chicken bones…I know, it’s pretty gross…but hang with me…and put them in the slow cooker. This stuff is SO much better tasting AND better for you than the broth you get out of a box or can. Fill your slow cooker with water…enough to cover the bones. Then add carrots, onions, and/or celery. Now, leave it alone for 8-10 hours on low. Sometimes I let this cook overnight.
Now using a colander, strain out the broth into a giant bowl. Discard all the bones and other chicken parts. At this point the onion and carrots can go back into the broth. Just use an immersion blender and no one will ever know you left all the veggies. Yay for sneaking in veggies!
Once you have your broth, use about 4 cups in your slow cooker and then pile in loads of veggies and a can of tomato juice. Below is a picture of the vegetables I chose to use. You could also add in potatoes, onion, okra…just really anything you want. Sprinkle it pretty liberally with pepper and salt and put the lid on it.
*Feel free to add meat if you like. Sometimes I do and sometimes I don’t.
Let this cook in the slow cooker for 8-10 hours on low and you will never be happier to eat vegetables in your life.
- 4 c. homemade chicken broth
- 1 large can of tomato juice
- 3 bags of frozen vegetables
- 3-4 Diced Potatoes
- 1 Diced Onion
- Salt and Pepper
- Put all ingredients in a slow cooker and cook on low for 8-10 hours.
- Feel free to add meat. Sometimes I do and sometimes I don't. It's good either way.
This post, and others like it, can be found at Meal Plan Monday.