This is another recipe I created in order to have something to eat during my Whole30 in January. I’m pretty sure that all these ingredients are approved on that plan. (I’ll be sharing more details and resources about the Whole30 next week.)
For this soup, I changed up the All Veggie Vegetable Soup recipe. I wanted it to cook in the slow cooker. I also wanted it to have some meat. I used the same method for cooking the chicken in the soup that I used in White Chicken Chili. It worked great. I used 4 chicken thighs, but next time I’ll add more meat to eat.
You can use all kinds of different vegetables in this soup. Normally, potatoes would be my main veggie, but on the Whole 30 they don’t recommend white potatoes. So I used a lot of parsnips instead. I thought it was great and so did Jim, but some of the kids didn’t like it. They said the parsnips aren’t like potatoes at all. To me, they’re close enough. I like the taste of them though.
Here’s what you’ll need:
- 2-3 lbs. bone in chicken thighs, skin removed
- 1 onion, chopped
- 3 cloves garlic, crushed
- 4-6 parsnips, chopped
- 3-4 carrots, chopped
- 1/2 green pepper, chopped
- 2 celery stalks, chopped
- 46 oz tomato juice
- 4 cups water
- salt and pepper to taste
- Place all ingredients in the slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- Remove chicken and shred the meat.
- Place meat back in crock and season the soup.
Vary the vegetables for what you like and have available.