Tag Archives: chicken soup

Crock Pot Chicken Soup

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There is something so comforting about a good bowl of chicken soup! In the past, I’ve always made it in a big pot on the stove, but when I wanted to make a batch of it (due to the boyfriend potentially coming down with something), I decided to try it in the crock pot. Let me just say, stop the presses, crock pot chicken soup is SO EASY! You don’t even have to cut the chicken into chunks, because after cooking for 6-10 hours it pulls apart with a fork! I ate chicken soup every day this week, and it was so good. Oh and he didn’t get sick….I totally think the mega awesome, soul warming, homemade goodness, of the chicken soup helped.

Chicken soup doesn’t have to be crazy, in fact, I think simple is better. That’s why this chicken soup had all the essentials and nothing more.

  • (2) Carrots
  • (2) Parsnips
  • (2) Turnips
  • (3-4 stalks) Celery
  • (1)Onion
  • (4 Cloves) Garlic
  • (2 Cups) Duck Broth
  • (2 lbs) Chicken Breast

I know, I know, duck broth? I happened  to have some in the fridge, and it added a nice richness, but chicken broth is fine too. If you have it, use home-made, it’s hard finding chicken broth without sugar and crap in it. Anyway, I chopped everything up nice and big.

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I threw about half the vegetables, put the chicken breast in, and then added the rest . It came awfully close to the top, but I just made it. I put 2 cups of duck broth in and then just filled the rest of the pot with water. But that’s it! Throw in a couple of Bay Leaves, and some allspice berries, and let the crock pot take over.

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Cook on Low for 8-10 Hours. After it is done, and before serving, use a fork to break up the chicken. This is a hearty, meat and veggie filled chicken soup, and is just totally comfort food on a chilly day!


Light and Summery Crock Pot Curried Chicken Soup

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This came out really tasty. It was a happy accident actually. When I first started making it, I expected it to come out thicker, because of the coconut milk. I think between the water content of the Trader Joe’s Light Coconut Milk, and the liquids that come out of the chicken, it caused it to thin out. I liked it that way though, instead of it being a rich, thick, creamy stew – It came out more light and refreshing like a soup, and sometimes a spiced spin on good ol’ chicken soup is just what the doctor ordered. I found the flavor interesting enough yet still refreshing, but if you are expecting some intense curry flavors, you may want to up the spice. In terms of influence, I would say it’s more on the Thai side of things.

Ingredients:

  • 3 large chicken breasts
  • 2 cans Trader Joe’s Light coconut milk
  • 1/8 cup chicken stock
  • 1 onion
  • 1 sweet potato
  • 1 zucchini
  • 1 bell pepper
  • 3 cloves garlic
  • 2 tablespoons ghee
  • 1 cup pineapple
  • 1 medjool date
  • 3-4 tablespoons curry powder
  • 2 tablespoons paprika
  • 1-2 tablespoons turmeric
  • a few good shakes of
    • cardamom
    • cumin
    • salt
    • pepper
    • cayenne

The process couldn’t be any easier, which is the great thing about crock pots. I threw it together in the morning before heading out to work.

  1. Peel and cube the sweet potato, and chop the vegetables into large chunks. Throw them in the crock pot.
  2. Add the chicken, which should be cut into cubes. I use kitchen scissors, and just cut the breasts up right over the crock pot.
  3. Add the spices, liquids, and any remaining ingredients.
  4. Cook on low for 8-10 hours
  5. Towards the end you can take the lid off or leave it open a crack to thicken it a slight bit if needed.

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