My soup is super easy to make. I always use my crockpot when I get the chance, because everything that goes in always comes out delish!
To start, take a few chicken breasts, some chicken bouillon and water (or stock), a couple stalks of celery chopped up and a couple just halved (you'll take them out at the end and toss), 2 big carrots chopped up, and half an onion diced.
Put that all in the crockpot early in the morning, to be on low all day.
Add fresh parsley and thyme (dried's ok too, but fresh is so much better!), dried bay leaves (2 or 3), sea salt and fresh pepper. Don't add too much salt at the beginning, but check it later on, because the flavors all mingle together so well, too much salt at the beginning can ruin it. Leave that all on low for 6-8 hours.
Pull out the chicken when it's cooked through (around hour 4) to shred it with forks, then put that back in the pot.
When the celery and carrots are tender, it's ready!
(While my soup was simmering, I whipped up a double batch of bread dough- 3 loaves, 1 dozen rolls, and 8 homemade hot pockets- recipes coming soon! You can also see my hard boiled eggs cooling in the sink... my kids love to eat them straight with a dash of salt.)Take the bay leaves out (or don't, and the finder does the dishes), and serve with a slice of buttered fresh homemade bread (in another post).
Days like these call for some knitting or crocheting, can't wait till Amanda teaches me how!