Ingredients 

• 8 cups of LonoLife Chicken Bone Broth (**Tip: 5 scoops of LonoLife mix per 8 cups warm water)

Meats:

• 4 slices of bacon (chopped, suggestion low fat turkey bacon)
• 1 ½ pounds boneless skinless chicken breast

Produce:

• 1 large onion (peeled and chopped) 
• 3 garlic cloves (minced)
• 3 pounds potatoes
• 2 cups frozen carrots, corn and peas
• 2 cups celery (sliced)

Seasonings:

• 1 teaspoon dried thyme
• 1/3 cup fresh chopped parsley

First, place a skillet over medium heat. Then add in the bacon and cook until brown, add in the onions and garlic. Sauté this mixture for 3-4 minutes until soften, If using turkey bacon in the recipe cook in a nonstick skillet.  Pour in the onions mixture into the bottom of the crock of a large 6 quart slow cooker.

Now we will move onto the main portion of the meal. Place the chicken breasts on top of the onions. Add in the sliced potatoes, veggies, mixed LonoLife chicken broth, thyme, 1 ½ teaspoon salt, and ½ teaspoon black pepper. Place the lid on the slow cooker. Turn on high and cook between 8-12 hours, stirring occasionally, until the potatoes are extremely soft.  

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Tip: Check the chicken at 7 hours. If the chicken is cooked through, cover and refrigerate until the potatoes are extremely tender and breaking apart. If you happen to have a faster slow cooker, you do not want to overcook the chicken.

Finally, remove the chicken from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth.  Shred or chop the chicken and add it back in slow cooker with the fresh parsley. Stir well.

Serve warm topped with low fat cheese (if desired) and enjoy!

Tip: You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 ½ cups of the soup in a regular blender, puree, and then stir back into the soup.