Monday, February 22, 2016

Chicken Soup Recipe


This recipe literally took me 10 minutes to throw together before we ran out the door for an appointment. It is more of a formula than a hard recipe. I would like some ideas to make it creamy. Maybe add potatoes, thicken the broth with flour at the end? Ideas?




1 piece of chicken for each person (we prefer chicken thighs, but you can even just cut the chicken off a rotisserie chicken for ease)
1 c vegetables for each person (We use carrots, celery, onion, fresh ginger, and garlic)
1 quart chicken broth

Place the chicken on the bottom of the crock pot. You don't have to cut it up. At the end, you can just pull it apart with a fork. Dump the vegetables on top. Pour the broth over everything.

If you want noodles, add them at the end and let it cook for another 20 minutes.

Cook on high for 4 hours or low for 8.

1 comment:

  1. An immersion blender has been suggested to me. You remove the chunks you want to keep chunky and blend up the rest - potatoes, cauliflower, those could both work. (I have a cauliflower/cheese soup recipe that calls for the immersion blender I don't have, but it was yummy!)

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