This Classic Chicken Soup is my best chicken soup I’ve made to date, and it is made in the slow cooker! It has all the flavors of your classic chicken soup just like grandma used to make.
Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for a rainy Fall or Winter day, or if you come down with a little sickness.
I am SO excited about this soup. Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten A LOT of chicken soup in my day, and this is hands down my favorite. PLUS, it’s literally the easiest recipe to throw together.
This Slow Cooker French Onion Soup is comfort food at it’s finest. Packed with all of the french onion flavor you love and cooked just right, you’ll love this topped with my bread and cheese, or plain as a light onion soup!
It’s official, you are all loving Slow Cooker Sunday as much as I am! We started with Carne Asada, then moved onto Thai Curry Chicken. Both of which have been MAJOR hits with you lovely individuals! Don’t forget to keep on tagging me on Instagram when you make a dish!
I took a little poll on Snapchat earlier this week to see which recipe you guys wanted first. The choices were…
A. Pork Ragu
B. French Onion Soup
C. Short Rib Stew
It was pretty close between the French Onion and Short Rib Stew, but don’t you worry, you’ll have both of them!
You pile it allllllll in.
And then we’re going to cook those onions to perfection!
Place butter and oil in the bottom of your slow cooker insert.
Add in sliced onions, coconut sugar, garlic, balsamic vinegar, half the salt and pepper, thyme and bay leaves. Toss to coat and cook on low for 6 hours.
After 6 hours, add in beef broth, fish sauce, arrowroot flour, and the remaining salt and pepper.
Let cook for the remaining 2 hours. Remove bay leaves and thyme sprigs if using fresh thyme. Taste and add salt and pepper as desired.
Heat the oven to 350°F. Divide the soup between oven-safe bowls. Top each with a slice (or two) of toasted bread and sprinkle cheese in a thick layer over the bread and up to the edge of the bowl. Bake for 20 to 30 minutes until cheese is bubbling. Broil on high for 1 minute.