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.
I absolutely love this recipe. One of my ultimate pet peeves is when slow cooker recipes require you to cook things before you throw them in. If I wanted to brown meat or sauté veggies, I wouldn’t be using the slow cooker. This recipe is ideal because it is extremely easy and forgiving. And the leftovers freeze well.
I usually serve it with rice or pasta and a veggie side dish (microwaved frozen peas never fail me).
- Approx. 3 lbs chuck roast, cubed – no bigger than 1 inch
- 1 tsp salt
- 1/4 tsp black pepper
- 1 large yellow onion, diced
- 1 tbs garlic powder
- 4 tsp Worcestershire sauce
- 1 1/2 c beef broth or stock
- 1 tbs ketchup
- 6 tbs water
- 8-12 oz sliced mushrooms
- 1/3 cup flour
- 1/2 cup sour cream (light or regular)
Mix the meat, salt, pepper, and onion in the slow cooker. In a separate bowl, mix the garlic salt (or powder), Worcestershire, beef broth and ketchup. Pour over the meat and onions. Cook on low for 7-9 hours or on high for 4-5 hours.
25-30 minutes before serving – Add the mushrooms to the slow cooker and mix. Whisk the flour and water in a small bowl; whisk well! Add an extra tablespoon of water if it seems too thick (should be pourable). Add to the slow cooker. Mix everything together and let cook for 30 more minutes.
Just before serving, stir in the sour cream.