My daughter has been battling colds, sniffles, coughs, ear infections, etc. since starting school last month. And so I’m always paranoid I’m coming down with something, too. She was feeling under the weather again this weekend, so I decided to whip up something comforting and soothing to hopefully ease her cough and stuffy nose – and to build my immunity so I don’t get it next!
But I was fully committed to a lazy day, so I new the meal had to be easy to prepare. I didn’t want to be in the kitchen all day. Or even all hour.
I love making soup. It requires little effort in “watching it” (after all, “a watch pot never boils,” my grandma used to say!) and it’s easy to make a big batch without much extra work.
The task gets even easier when you throw everything in the crockpot!
I didn’t peel any of the veggies. I just washed them, did a rough chop and threw them in the crockpot. (Bonus: I used all organic produce! I went to a different grocery store than usual and the organic stuff was strangely cheaper than non-organic. It was like I was in a bizarre-o universe.)
I placed whole chicken breasts on top of the veggies in the crockpot. They are easy to shred once cooked.
I cut a lemon in half and put in the crockpot just like that. I also cut a big sprig of rosemary from the plant growing in my backyard and put it on top of the chicken. The lemon and rosemary are easy to pick out of the pot once the meal is cooked.
I do the same with the garlic – just put whole cloves on top of the chicken. I hate chopping garlic. This way, the food gets the flavor and then I just remove the cloves when it’s done.
I had so many veggies packed in there space for broth was limited. Thus it is more a stew than a soup.
Perfect comfort food – and even better if you’re battling a cold.
I hope you enjoy my Lemon Rosemary Chicken Soup recipe! Let me know what you think if you try it!
Easy Lemon Rosemary Chicken Stew Recipe
Ingredients
- 1 pound carrots
- 1 pound celery
- 4 cloves garlic
- 1 sweet onion
- 1 lemon
- 3 potatoes
- 2 pounds chicken breast
- 1 sprig Rosemary
- 32 ounce chicken broth
- Herbs of your choice
Instructions
- Wash and chop veggies.
- Place veggies in crockpot.
- Cut lemon in half and place in crockpot.
- Put chicken breast on top of veggies.
- Place rosemary, garlic cloves (if left whole) and herbs/spices of your choice on top of chicken. (I used black pepper, parsley, Italian seasoning and Penzy's Forward blend.)
- Cook on high until chicken is completely cooked and veggies are tender.
- Remove lemon and Rosemary (and garlic cloves if desired).
- Remove chicken, shred and return to crockpot.
- Stir to combine.
- Serve.