I know it’s really hot out but I had a craving for soup. This one is at least in the slow cooker so I didn’t have to heat up the house. It goes really well with crusty bread… or even a bread bowl if you want to get crazy!
Notes: I have made this recipe without the caraway seeds and without the carrots because I had none on hand (as in the picture) and it still turned out great. Also, for my sister who gets confused when I put “cubed” – cubed in this recipe is to bite-size because you don’t want to have to use a knife when you’re eating soup 🙂
- 2 chicken breasts, cubed
- 4 cups chicken broth
- 3 russet potatoes, peeled and diced
- 3-5 leeks (depending on how leek-y you like it), diced – don’t use the dark green parts
- 1 onion, chopped
- 2 carrots, chopped
- 1/4 cup parsley, chopped
- 2 tsp black pepper
- 1 1/2 tsp salt
- 1/2 tsp caraway seeds
- 1 bay leaf
- 1/2 cup sour cream
Mix the chicken, broth, potatoes, leeks, onion, and carrots in the slow cooker. Add the parsley, pepper, salt, caraway, and bay leaf. Mix well. Cover and cook on low for 8-10 hours and on high for 4-5 hours. Stir in the sour cream before serving.