“Bone” soup has become one of our favorite meals to throw together and cook in the slow cooker. It really has become a staple within our home and something to look forward to smelling as it cooks throughout the day (hands down, best part of slow cooker meals). It’s the perfect excuse to use all those vegetables that are needing to be cooked and that leftover roasted chicken (you know, the ones from Costco that make the easiest dinners for busy families). I probably should have already stated this but although it’s called bone soup, there are actually no bones in the soup. I’m not even sure who started saying Bone Soup, but it clicked and now we continue to make this soup, each time a little different with variations of vegetables. Needless to say, this chicken bone soup is very flexible but tastes amazing each time it’s put together.
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Slow cooker meals are my favorite. You can wake up in the morning, throw in a bunch of delicious vegetables, meats, and seasoning with little prep and by the time you get home, you have dinner ready and waiting for you (not the other way around!) This meal really came together after we finished eating most of the meat off of our Costco roasted chicken. Funny thing, I always go for the breasts and Jonathan always goes for the dark meat. So once those four pieces have been eaten, I didn’t want to waste it the remaining bits, nor did I want to try to carve it out, so I instantly thought slow cooker. In this particular version of Bone Soup (the veggies change every single time depending on what’s in the fridge), I mixed in carrots, mushrooms, zucchini, and kale from our garden. I also added in towards the end some cannellini beans to give some extra hearty-ness to the meal. You can really add anything to the soup and you will be good to go!
- Leftover Roasted Chicken Carcass
- Frozen Chicken Breast (Optional based on how much meat is left from your chicken)
- 4 Carrots, Roughly Chopped
- 6-8 Mushrooms, Sliced
- 2 Zucchinis, Quartered
- 1 Shallot, Minced
- 2 Tablespoons Italian Seasoning
- 1 Tablespoon Chicken Bouillon (Or 1-2 Cubes)
- 2 Bay Leaves
- 4-6 Cups Chicken Stock (Depending on size of slow cooker)
- 1 Kale Bunch, Roughly Chopped & Stems Removed
- 1 Can of Cannellini Beans
- Salt & Pepper to Taste
- Preheat your slow cooker by turning on to the 6-8 hour range.
- Place your chicken carcass and optional breasts on the bottom of the pot.
- Prep all the veggies and layer them with hearty vegetables on bottom. You'll want the ones that take longer to cook on the bottom, for example like carrots, and the ones that are quicker to cook on the top layer, like mushrooms. In my recipe layer them like this: Carrots (bottom), Mushrooms, Zucchini, Kale (added later).
- Add the diced shallots on top, followed by the seasoning, bay leaves.
- Add the chicken stock to fill the soup almost to the fill line on your slow cooker. After about 1-2 hours, I would remove the chicken carcass half way through. The meat should have fallen off or can easily be picked off and added back to the soup. If you added additional meat, I would pull this out and chop it into smaller pieces or shred.
- Cook soup for 6-8 hours.
- Towards the end of the cooking, about an hour before finished, add the beans and kale, stir in. Add salt and pepper to taste. Ladle in your biggest bowl, garnish with fresh parsley if you have, dig in, and ENJOY!