Ok I know it doesn't look fabulous; however, it is THE BEST chicken soup I have ever had.
What's my secret? Check it out below.
Here's what I did:
Layer as following in order:
1/2 onion sliced
2 thick sliced fresh carrots
4 diced cloves of garlic
3 bay leaves (dry)
2 sprigs of thyme or marjoram
2 chicken thighs and 2 chicken breasts (if you don't mind extra fat, do all chicken thighs)
12 leaves of spinach
a pinch of curry powder, chili powder, salt and 2 pepper corns
Add 1.5 quarts of water
Set to cook for 10 hours. Go to work. Come home.
Using a slotted spoon, scoop most of the spinach out and discard.
Get a plate and using the same slotted spoon, delicately take out all the chicken pieces and check for stray bones and grizzle.
Using a fork, remove the skin, bones and grizzle/ fat chunks from the chicken.
Using a sharp knife, cut the chicken into small pieces. Or you can shred the chicken with 2 forks. I like to cut it into manageable chunks first and shred second, but everyone has a different process.
Place the chicken back into the crock for 10 minutes to heat it back up.
Serve with bread or crackers of your choosing.
Bon apetite!
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