Chicken, Asparagus, Mushroom Crockpot Soup. Inspired by lunch duty @ CKS, Tampa.

Just eyeing up what I saw/ate at lunch duty:

2  large carrots, cut into coins

1/4 onion, peeled, but attached at the root

mushrooms, small can or  1 cup  small cut fresh 

5 (or so) asparagus, cut into 1-in.  pieces.

1 tsp. minced garlic

2 parsley sprigs 

"Good sprinkle" of Thyme

1 Bay Leaf

4-6 bone-in chicken thighs, remove any loose skin

3/4-1 tsp. salt

8 cups  chicken broth

Lemon juice

salt/pepper

1/4  cup chopped parsley leaves

Directions

1. Toss the carrots, onion, mushrooms, asparagus,  garlic, parsley sprigs, thyme, and Bay together in the slow cooker. 
2. Rub the chicken thighs all over with 3/4 to 1 teaspoon salt total, and put them on top of the vegetables. 
3. Add the chicken broth. Cover, and cook on low for 8 hours. Or high, 4  hours.
4. Before serving, remove chicken with slotted spoon, and remove any bones, skin, or any other yucky looking stuff aside from the meat, itself.  Dice the meat to bite-size pieces.   The chicken-it will mostly fall apart on its own. 
5. Add the shredded chicken and 1 tablespoon lemon juice  back to the broth.  Give a good stir.
6. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

Yum!

*Not saying my proportions are perfect...but it is close enough.