Chicken "Bone" Slow Cooker Soup
  • 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
  1. Preheat your slow cooker by turning on to the 6-8 hour range.
  2. Place your chicken carcass and optional breasts on the bottom of the pot.
  3. 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).
  4. Add the diced shallots on top, followed by the seasoning, bay leaves.
  5. 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.
  6. Cook soup for 6-8 hours.
  7. 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!
This recipe can really be catered to whatever you have in your fridge. You'll just want to keep the ratios and seasonings similar. Think of a great combo of veggies? Let me know in the comments!
Recipe by Laugh Eat Learn at