Monday, February 8, 2010

Crockpot Chicken Stoup!

I made this soup yesterday in the crockpot. It was DELICIOUS!! I chose it because it seemed like the perfect "feel better" soup & my husband has been a bit under-the-weather. But then on Sunday when i got to the theatre for our last show - all of a sudden my sinuses went crazy & i felt bad too. My throat was scratchy & by the time i got home I was craving some homemade soup. (Lucky me, since it was in the crockpot!)

This recipe comes from my cookbook, The Complete Slow Cooker Cookbook by Wendy Louise. It's actually called Not-a-Soup, Not-a-Stew Chicken but i thought that was kinda cheezy, so i took a cue from Rachael Ray & called it what she would have called it...Crockpot Chicken Stoup! HA! (Ok, maybe that's cheesy too??)

You should try it - it was soooo good!

Crockpot Chicken Stoup

3 Tablespoons olive oil
2 pound boneless skinless chicken breast, cut into bite size pieces
1 onion, chopped
4 cloves garlic, minced
1 cup chopped celery (i put a little more. i like celery.)
1.5 cups frozen mixed veggies (i used broccoli, cauliflower & lima beans)
1.5 cups frozen carrots
1.5 cups frozen peas
3 cans chicken broth (i used 32 ounces)
1 (8 ounce) package egg noodles, partially cooked
1 cup water
1 tsp salt
1/4 tsp pepper

Heat the oil in a large skillet over medium heat & saute the chicken, onion & garlic for 5-8 minutes. Add the celery & cook for 1-2 minutes more. Transfer to slow cooker & add the mixed veggies, carrots, chicken broth, 1 cup water, salt & pepper. Cover with the lid & cook on high for 4 to 6 hours or on low for 8 to 10 hours. During the last hour of cooking, add the egg noodles & the peas, cooking until the noodles are tender & the peas are cooked but not mushy. Adjust seasonings, if desired.

Important to Note: (1) I did not realize til just now that it said the frozen vegetables should be thawed first. Hmm! I didn't thaw mine - they went in there frozen & the soup was PERFECT. So...if i did it again, i wouldn't thaw them first.

(2) I am QUEEN of not fully reading a recipe before i begin, so although i knew that i wasn't to add the pasta till the last hour, i didn't realize it about the peas! After i had just finished preparing it all i said "OH NO!! It says to put the peas in the slow cooker in the last hour & cook until they're done but not mushy!!! I have ruined the soup!!! The peas are gonna be in there for 8 hours!!!!" HAHA. But they were fine. Not mushy at all!

(3) The reason they say to partially cook the pasta first is to avoid sticky noodles. My pasta said to cook it for 7 minutes, so i did it for 4 & then put it in the slow cooker. Perfect!

Seriously, this soup was delish! =)

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