This is a perfectly warm and comforting soup, without all the carb and fat you usually get in a potato bacon soup. It’s is so light you probably will still be able to have some crusty bread with it (if you are into that sort of thing).   However, I felt the soup was plenty filling without the bread. The high protein content (35 grams per serving) helps keep you feeling full and satisfied while still being low in fat and carbs.

Make sure to use bone in chicken thighs.  The bone helps keep the meat tender and not dried out.  If you can’t find any bone in thighs with the skin already removed, just remove it yourself.  Slip you finger between the skin and the meat, and tear off.  It can be slippery; I find grabbing the skin with a paper towel helps.  Using kitchen shears, cut off any remaining hunks of skin or fat.  Before serving, you will gently remove the thighs with a slotted spoon.  They will start to fall apart so you have to be gently.  Remove the bones and any cartilages and return to the slow cooker.

The whole recipe only takes 4 hours in the slow cooker on low.   Unfortunately, you do need to tend to it after 2 hours (to throw the potatoes in). But it is a great meal to make when you are going to be busy in the house doing other things.

 

Chicken, Bacon and Potato Soup

4  bacon slices, chopped

2 pounds bone-in chicken thighs, remove the skin.

½ tsp garlic powder

½ tsp onion powder

½ tsp oregano

½ kosher salt

2 large leeks, thinly sliced

4 carrots sliced

4 celery stalks, sliced

4 cups unsalted chicken stock

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

5 thyme sprigs

12 ounces baby potatoes

2 huge handfuls baby spinach

 

1. Cook bacon in a large skillet, till nice and crispy.  Remove bacon and set aside.  Leave the bacon fat in the pan
2. Season chicken thighs with seasonings (garlic powder, onion powder, oregano and salt) Place in skillet and brown.  Approximately 4 minutes per side. Remove and place in slow cooker.
3. Add carrot, leek and celery to pan and sauté for 5 mins.  Then move to slow cooker.
4. Add chicken stock and bacon to slow cooker.  Cover and cook on low for 2 hours.
5. After 2 hours add potatoes and cook on low for another 2 hours.
6. Remove chicken and pull meat from the bone.  Shred and put back in slow cooker.  Add spinach and salt and pepper to taste.

 

Enjoy!

 

Nutrition Info for 1/6 the recipe: 256 calories 7 grams fat, 15 grams carbs, 35 grams protein

 

Inspired by a recipe in Cooking Light Magazine.