Crock of Chicken Soup

Our girl is finally asleep on the floor. Barb is starting to feel better. Our girl is not. Such is life around here. With sick people in the house my head turns toward making soup, chicken soup. And after watching the movie Chef, I enlisted the assistance of our boy to make this crock of soup…yeah we will keep that name.

Equipment

7 quart slow cooker

Ingredients

  • 2 chicken breasts
  • 64 oz of chicken broth
  • 2 to 4 chicken bouillon cubes
  • 1 red onion, diced
  • 1 white or yellow onion, diced
  • 1 large shallot, sliced
  • 4 green onions, sliced
  • 4 carrots, chopped
  • 3 celery stalks, chopped
  • 2 cloves of garlic, sliced or minced
  • 2 cups corn
  • 2 to 4 tsp pepper
  • 1 bay leaf
  • 1 tbsp sage
  • 2 tbsp butter
  •  1/3 cup cream

Directions

  1. Turn on slow cooker to low, allow to preheat
  2. Trim fat off of chicken
  3. Pour chicken broth into slow cooker
  4. Add chicken breasts
  5. Add bouillon cubes. I tend to add 1 per 2 cups of broth if I am using the low sodium broth
  6. Cover and allow to cook for 2 hours
  7. While the chicken is cooking prepare all of the vegetables and gather spices
  8. At two hour mark, check chicken, if done or close to done add:
    1. All vegetables
    2. All spices
  9. If chicken not done cook for a half-hour, then add all vegetables and spices
  10. Cook for an additional hour, remove chicken:
    1. Cut chicken into cubes and return to crock or
    2. Shred chicken and return to crock
  11. Add butter and cream, stir to mix
  12. Cook for an additional half-hour
  13. Turn heat down to warm and serve

There you have a very quick chicken soup using ingredients found around most houses or easily at the grocery store. The amount of any ingredient can be increased or decreased without affecting the over all flavor. Optional ingredients to add could include cubed potatoes, bacon (near end of cooking or as a garnish), chives, or noodles. Noodles can be added to the crock or cooked separately. I recommend cooking separately, only because my experience with noodles and slow cookers has been disastrous.

Refrigerate leftovers in an airtight container for up to a week.

Back to tending to the sick. 🙂

 

 

 

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