It’s beginning to feel like autumn here. The temperature this morning was 47 degrees. Fall and cooler temps just beg for a comforting bowl of soup.

4 slices bacon
1 large onion, chopped
3 cloves garlic, minced
2 cups carrots, sliced
2 cups celery, chopped
2 large chicken breasts
3 pounds potatoes, sliced (I used red potatoes)
1/2 – 1 cup sliced mushrooms
1 teaspoon thyme
salt & pepper
pinch of red pepper flakes
8 cups chicken broth
1/4 cup parsley
Over medium heat, fry the bacon to render the fat. Add the onions and garlic and saute until the onions are translucent. Stir frequently to prevent the garlic from burning.
Add the onion mixture to the crockpot spreading evenly over the bottom.
Place the chicken breasts on top of the onion mixture.
Next, add the carrots and celery.
Add the mushrooms and spices and pour the chicken stock over everything.
Cook on low heat for 9-12 hours.
Remove the chicken from the crockpot and shred. Return it to the crockpot along with the parsley. Stir well.

We decided to get fancy and added cheese and sour cream to ours. HA!


This is a recipe that could be easily canned for a meals in jars recipe.

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