Diff: CrockpotChickenSoup

Differences between version 3 and previous revision of CrockpotChickenSoup.

Other diffs: Previous Major Revision, Previous Author

version 3

I threw together a crockpot chicken soup from stuff I found in my kitchen, and it turned out pretty well. Note that I have a large crockpot, you will need to scale this down for a smaller model.

Ingredients

• 2 chicken breasts, cubed
• 4 cups water
• 5 carrots, diced
• 5 stalks celery, diced
• 1 green pepper, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons better than bouillon vegetable base
• 1 teaspoon thyme
• 1.5 teaspoons salt
• 1 teaspoon pepper
• 2 bay leaves
• 1 tablespoon olive oil

Instructions

Heat an saucepan to medium heat. Pour in olive oil, onions, peppers, and garlic. Saute (stirring frequently) until onions are translucent and peppers are beginning to get soft. Take off heat and set aside.

Set crockpot to high heat. Pour in all ingredients, including the onion and pepper mix. Adjust water as needed to achieve soup consistency.

Let soup cook for approximately 4-5 hours. It's done when the celery and carrots are soft but not falling apart. If the soup is too bland at this point add some more vegetable base and/or salt.

Remove the bay leaves and you are ready to serve! Or, save your soup for tomorrow - the flavor gets even better if you let it set a while.

Ideas

Next time I'm going to try this with the chicken base instead of the vegetable base for more of a chicken flavor.

This would probably make a good chicken and rice soup too. I would cook the rice separately and then put it in when the soup is almost done.

Oh, and yes I know that crockpot is a brand name, but it's a hell of a lot more fun to say than 'slow cooker'.

CategoryGeneral
CategoryBlog
CategoryFood