Slow Cooker Chicken, Carrot and Ginger Soup

Hearty and soul-satisfying, this soup is loaded with protein and nutrients -- and it's a great thing to eat if you're feeling a little under the weather. It freezes and reheats well, so make a big batch and save some for later! This recipe makes approximately 8 servings.

PREP TIME: 30 minutes
COOK TIME: 4 hours 10 minutes

1 1/2 pounds skinless chicken breast, cooked and shredded
5 large carrots, sliced into 1/3" rounds
2 stalks celery, sliced thin
1 large yellow onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger root, grated
Large handful of Italian parsley, chopped, plus more for garnish
1 tablespoon tomato paste
2 tablespoons olive oil
2 quarts chicken stock
1 tablespoon red wine vinegar
1 tablespoon soy sauce or tamari
Salt and pepper, to taste

Heat oil in a skillet to medium high on the stove top. Add onions and cook until the onions begin to brown on the edges, about 5 minutes. Add garlic and cook for 2 more minutes. Add tomato paste, stir, and cook for 1 minute. Deglaze the pan with a splash of stock, making sure to scrape up any brown bits from the bottom of the pan with a wooden spoon. Remove mixture from heat and pour into a 5 quart slow cooker.

Add chicken, carrots, celery, ginger root, parsley and soy or tamari to your slow cooker. Add stock and stir to combine all ingredients. Season lightly with salt and pepper. Put the lid on and cook on low for 4 hours.

Open slow cooker, taste soup, adjust seasoning if needed and stir in vinegar. To serve, garnish with fresh parsley.