Chicken Vegetable Soup

    Nothing comforts more when you are feeling down or better chases away the chill on a cold night than a bowl of chicken soup. This one won’t disappoint.

    1 medium onion, chopped
    2 celery stalks, chopped
    1 whole chicken, 3½ to 4 pounds
    1 teaspoon dried minced garlic
    1 teaspoon dried thyme
    1 teaspoon salt
    ½ teaspoon ground black pepper
    1 bay leaf
    5 cups water
    4 tablespoons butter, cut into bits
    ½ head napa cabbage, thinly sliced
    1 head bok choy, thinly sliced
    1.Place the onion and celery in the slow cooker. Place the chicken on top of the vegetables. Season with the garlic, thyme, salt, pepper, and bay leaf. Add the water and dot with the butter.
    2.Cover and cook on Low for 7 to 9 hours. Carefully remove the chicken and place on a tray. Cut the meat from the bone.
    3.Pour the liquid through a strainer and return the liquid to the slow cooker. Discard the cooked vegetables and any bones. Stir in the cabbage and bok choy, then stir in the meat. Cover and cook on High for 30 minutes to 1 hour or until the cabbage is tender.

    TIP: A zucchini is a great addition to this soup, if you want even more vegetables. Cut 1 small zucchini into ½-inch cubes, and add it to the slow cooker with the cabbage and bok choy.

    PER SERVING: 661 CALORIES ★ FAT 47 G (64%) ★ NET CARBS 5 G (3%) ★ PROTEIN 50 G (30%)