Easy Yummy Crockpot Chicken Soup

I think I see fall coming!

Yippee!!!

That means time for sweaters and cozy bonfires and changing leaves...and SOUP!

Don't get me wrong...I'm NOT ready for what comes after fall...ugh.

For now let's just stick to soup.

Once upon a time I posted about my world famous chicken soup...

I've been meaning to revisit that...it seriously is super good...

you just have to add a little more broth to make it soupier.

This is a variation of that recipe that you can do in the crockpot.

What's not to love about that?

This time I used fresh cut carrots and onions...

well...because that's what I had.

It was worth it and I'd do it again.

I did still throw in a packet of Knorr vegetable soup mix.

It just adds a little oomph.

You need a BUNCH of chicken broth.
A bunch.
Oh...and chicken.
Put it all in your crockpot with some seasonings...

After the chicken is completely cooked, you could take it

out and let it cool and tear it up or cut it into bite-sized pieces...

or you could use a handy-dandy mix 'n masher and just tear it up right in the pot.

Yup. Much easier.

See?

When you've decided it's just about ready,

throw in a couple cups of noodles and let them cook.

Then you're ready to enjoy some seriously good chicken soup.

Seriously.

Totally Yummy, Seriously Easy Crockpot Chicken Soup

• 3 large boneless skinless breasts, about 1 1/2 - 2 lbs
• 1 medium onion, chopped
• 1 1/2 - 2 cups carrots, peeled and sliced and diced
• 5 - 6 cloves garlic, minced or pressed (I use the jar kind and used a tbsp or so...I like garlic)
• 2 - 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 packet dry Knorr vegetable recipe mix
• 1 square Knorr Caldo de Pollo bouillon
• 8 cups (64 oz) chicken broth
• about 1 tsp salt, and ground pepper to taste
• 2 cups egg noodles (I used the old fashioned style) or 1 cup rice

1. Place chicken breasts in crock pot.  Top with chopped onions and carrots.  Add garlic, olive oil, and spices.
2. Pour in chicken broth. Stir in soup mix.  Add salt and pepper.
3. Cook on high for 4-6 hours or low about 8 hours until the chicken is cooked and the veggies are soft.
4. Once the chicken is cooked, shred in the pot or remove and cut up.
5. Add noodles (or rice) and cook until soft then turn off heat to prevent mushy noodles.

printable version

Relish the cooler weather.

Make some soup.

Enjoy it immensely.

You're welcome.

Sharing here:

Dwellings
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Savvy Southern Style
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A Dish of Daily Life

Spicy Pork & Kale Soup

Whew...old man winter has been in a foul mood lately!

Which means it's definitely time for SOUP!

This one oughta warm the cockles of his old heart. 

Spicy pork and kale soup with rice noodles.

Oh.My.Goodness.

I loved this soup and can't wait to make it again.

Even if it did make my nose run and my face hot!

Spicy Pork and Kale Soup

• 1 lb. ground pork
• 1/3 cup diced onion
• 5 or so cloves minced garlic, more if you like!
• 2 tsp grated ginger (I use the paste you can get in the produce department)
• 1 - 2 tsp. crushed red pepper (depending on the heat you want ~ I used 2 ~ hence the runny nose)
• 1/2 tsp ground cumin
• olive oil (optional)
• salt and pepper to taste
• 8 cups chicken broth
• 8 cups torn kale (packed down)
• 3 - 4 oz flat wide rice noodles
• 1 cube knorr chicken bouillon as shown below (or 2 cubes other~but this is my fave!)

 

1. Cook pork, onions, garlic, ginger, red pepper, and cumin in a large pot with a bit of olive oil.
2. Break meat up with a spoon so it's crumbly, but not too crumbly.
3. Add some salt and pepper to taste.
4. Cook until meat is browned and onions are cooked...about 10 minutes.
5. Add broth and bring to a boil...reduce heat and simmer about 10 minutes.
6. This lets all the flavors get to know each other...good time to see if you need salt and pepper.
7. Add the torn up kale and the rice noodles.
8. Continue simmering while the noodles cook, about 8 minutes.
9. Serve immediately and keep the tissues handy!

printable version

I warmed up leftovers for lunch and was in love all over again.
If you like a little spice in your life...give it a try!

It'll help thaw you out after shoveling all that snow!
Maybe we should give some to old man winter!

Some good things coming in 2014 so stay tuned!

Have a spicy week!

Ladling up soupy goodness here:

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Homemade Chicken Soup ~ Good For What Ails Ya

Whew!

I have been out of circulation!

 

And while I knew it was going to happen...

I was totally unprepared - blogwise.

 

Not for lack of trying.

I had a couple ideas for posts but couldn't seem to

pull them together to be ready for scheduling.

 

Oh well.

 

 

So, now that I am convalescing...I might as well get to it.

 

It's been cold and snowy and yucky here and the

other day I decided we needed some hot and hearty soup.

 

I had what we needed to make my world famous chicken soup.

 

 

Okay, so maybe it's not WORLD famous...

but everyone in my family LOVES it.

 

That's probably because it's the best chicken soup on the planet.

Just sayin'.

 

You start with some chicken {well, duh.}

Any chicken will do.

About 1 1/2 to 2 lbs.

Sometimes I use a whole cut up fryer...sometimes 3 or 4 leg quarters.

The other day I had 3 large breasts in the freezer...so in they went.

 

 

This picture above?

It's very important...commit it to memory.

 

I have had a hard time locating the large cut Veg-All and almost did

a happy dance in the grocery aisle when I found it.

Almost.

 

I wasn't feeling up to it, or I might have.

 

The other important thing is Paprika.

If you don't have any...don't attempt this soup.

 

Trust me...it will be a huge disappointment and you will

forever be sorry about omitting that one yummy red spice.

And may even be ruined of chicken soup for life.

 

 

Let's get down to business...

 

Bear with me...I don't usually measure things when I make this soup.

:)

  

Kelly’s World Famous Chicken Soup

1 ½ - 2 lbs chicken pieces

8 cups water

2 cubes Knorr chicken bouillon (caldo de pollo)

2 cloves garlic, minced

1 medium onion, chopped

salt and pepper to taste (about 1 tsp or so of each)

1 tbsp paprika

1 bay leaf

1 ½ tsp dried thyme

1 tbsp dried parsley

1 packet Knorr vegetable soup mix

1 29 oz can Veg-All large cut vegetables (or 2 of the smaller cans if unavailable)

2/3 cup rice 

In a large pot, cook chicken pieces in 6 – 8 cups water.  Also add bouillon, garlic, onion, salt and pepper, paprika, thyme, the bay leaf, and parsley.

Cook for approximately an hour…until chicken is tender and falling apart.

Remove chicken from soup mix and allow to cool slightly.

DO NOT dump water…this is your soup base.

Shred chicken and return to pot.

Add packet of vegetable soup mix, Veg-All, and rice.

Bring to a boil, and simmer about 45 minutes until rice is tender…adding more water if needed.

This soup is really thick, especially once it sits in the fridge overnight.

But it is OH SO GOOD!

 I recommend sampling as you go in case you need to add more flavor.

But don't burn your tongue like I did.

Like I said…I don’t always measure the spices…I kinda eyeball it…

feel free to add more if you wish. I totally would. J

I hope you enjoy this fabulous cold weather soup.

We certainly did!

 

 

Dishing it out here:

 

I Heart Naptime

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The Dedicated House

 Stone Gable
Sassy Little Lady