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Slow Cooker Chicken Soup with Napa Cabbage and Bok Choy – vegetarian recipe
Stav Kogan

Slow Cooker Chicken Soup with Napa Cabbage and Bok Choy

This Slow Cooker Chicken Soup is pure comfort, made easy. We let the slow cooker simmer a whole chicken to fall-off-the-bone perfection, creating a rich, savory broth from scratch, finished with crisp napa cabbage and bok choy for a delightful freshness.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 661 serving
Calories: 661
Ingredients Method Nutrition

Ingredients
  

  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 whole chicken, 3.5 to 4 lbs / 1.6 to 1.8 kg (3.97 lb)
  • 1 tsp (5 ml) dried minced garlic
  • 1 tsp (5 ml) dried thyme
  • 1 tsp (5 ml) salt
  • ½ tsp ground black pepper
  • 1 bay leaf
  • 5 cups (1200 ml) (1.2 L) water
  • 4 tbsp (60 ml) butter, cut into bits
  • ½ head napa cabbage, thinly sliced
  • 1 head bok choy, thinly sliced
  • For extra veggies, add 1 small zucchini, cut into ½-inch cubes, to the slow cooker along with the cabbage and bok choy.
  • For a richer, golden broth, sear the chicken in a hot pan with a little oil before adding it to the slow cooker.
  • Feel free to add other fresh herbs like parsley or dill at the end of cooking for a burst of fresh flavor.
  • This soup stores beautifully in the refrigerator for up to 4 days. The flavors will meld and become even more delicious overnight.

Method
 

  1. Layer the chopped onion and celery in the bottom of a large slow cooker.
  2. Place the whole chicken on top of the vegetables.
  3. Sprinkle the chicken with dried garlic, thyme, salt, and pepper, then add the bay leaf.
  4. Pour in the water and dot the chicken with bits of butter.
  5. Cover and cook on LOW for 7 to 9 hours, or until the chicken is fall-off-the-bone tender. Carefully transfer the chicken to a cutting board or tray to cool slightly.
  6. Once cool enough to handle, shred or chop the meat, discarding the skin and bones.
  7. Strain the cooking liquid through a fine-mesh sieve back into the slow cooker pot to create a clear broth; discard the cooked-down vegetables.
  8. Stir the shredded chicken, sliced napa cabbage, and bok choy into the broth.
  9. Cover and cook on HIGH for 30 to 60 minutes, just until the cabbage is tender-crisp.

Nutrition

Calories: 661kcalCarbohydrates: 5gProtein: 50gFat: 47g

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