Chicken Potato Soup

Packet of Bacon
1 Onion, chopped
3 garlic cloves, minced
3 lbs potatoes, peeled and sliced. (I usually do about 7-8 potatoes)
1 1/2 pounds boneless chicken breast
2 cups carrots, sliced (I usually do about 5-6 carrots)
1 parsnip, sliced
8 cups hot water
4 teaspoons better than bullion chicken
4 teaspoons better than bullion garlic
1 teaspoon dried thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper


Cook bacon in a pan on the stove, you want the bacon to start to get crispy because it's easier to chop when it is. If the bacon gets overly crispy don't worry, just leave the bacon out of the pan for the next step

Add the chopped onion and the minced garlic to the ban with the bacon grease, (and the bacon if it isn't too crispy, you don't want it to get burnt.) Cook the onion and garlic to soften it before putting it in a slow cooker or crockpot.

Place the chicken on top of the bacon, onion mixture. Add the vegetables on top of the chicken.

Make the broth by mixing the better than bullion pastes with the hot, almost boiling water. Once it is made pour it in the slow cooker.

Sprinkle the spices on top of the broth.

Cook on low for 8 hours

Once the 8 hours are up, pull the chicken out of the crockpot and shred it.

While the chicken is out of the crockpot blend the soup before adding the chicken back in and mixing the soup.

Enjoy!