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Beef and Chicken Soup - Pot au Feu


Crockpot beef soup with beef and chicken and thyme and leeks.


  • 1 beef soup bone or beef shank, with some meat
  • 1 rump roast, about 2 1/2 to 3 pounds
  • 1 bay leaf
  • 2 sprigs parsley
  • 1 teaspoon thyme
  • 1 chicken, about 3 1/2 pounds, cut up
  • giblets from chicken
  • 6 carrot, halved
  • 3 leeks, white part only
  • 2 onions, stuck with 2 cloves each
  • 3 turnips, quartered
  • 3 celery ribs, halved
  • salt and pepper, to taste


Combine all ingredients with 3 quarts water and cook on low 8 to 10 hours. Taste and adjust seasonings. Put meats and chicken on platter with giblets and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and serve separately in cups.
Slice meat and serve accompanied with pickles and horseradish, French bread and butter.

Related Soup Recipes
Weasy's Potato Soup
Potato-Leek Soup
Crockpot Potato Soup
Neil's 16 Bean Soup
Classic Beef-Barley Soup

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