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Recipe Review: Cooking Light Slow Cooker Chicken Bacon Potato Soup

Saturday, December 09, 2017

Someone at hubby's office left October's Cooking Light magazine laying around, so he brought it home for me. The cover recipe, www.cookinglight.com/rec
, looks scrumptious, so we decided to make it today.

The verdict: Delicious!

It's a very hearty soup - almost a stew. This recipe takes 4 total hours in the crock pot with a little work at the 2 hour mark to add the potatoes and at the end to cut up the chicken and wilt the spinach. It also has some up-front prep: chopping all of the veggies, cooking the bacon bits, browning the chicken in a little bacon grease, sauteeing the veggies. However, all this work is definitely worth the time.

The recipe calls for 1.5 pounds of bone-in chicken thighs, skinned. The smallest package I could find was 1.96 pounds, which ended up being 1.5 pounds after removing the skin. However, the soup was so hearty I wonder if they meant 1.5 pounds BEFORE removing the skin. The recipe uses unsalted chicken stock, and then adds a little kosher salt into the broth. The soup isn't overly salty, but I may decrease the salt by 1/8 teaspoon the next time I make it to see how it comes out. Or, I might use an extra cup or 2 of stock to end up with a thinner result. Hubby thought it would also be good with spiral noodles instead of potatoes, so we might try that variation as well.

All in all, a definite success - we'll surely make this one again.
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