Before I hit the slopes this morning, I loaded up the crockpot with the makings for chicken soup. When I returned home, I was rewarded with the aroma of simmering chicken soup. Just the perfect comfort food after a day of skiing. I know chicken soup is pretty basic, but I thought I would share my version with you.
You can adjust the amount of ingredients to fit into your crockpot. I have a few crockpots and I usually use the 4 or 6 qt crockpot.
1 chicken (usually use a 2 lb fryer, preferably organic)
2 or 3 large carrots cut into 1 inch pieces
2 stalks of celery cut into 1 inch pieces
1 small onion chopped
1/4 c of chopped red pepper
4 cloves of garlic pealed and crushed
1-2 tsp of chicken base or boullion
water enough to cover chicken.
2-3 oz or 3 large handfuls of spinach or arugala
1/2 cup of rice or small pasta
salt and pepper to taste
Put first 8 ingredients into the crockpot. I usually start the crockpot on high initially, if I want the soup done in 3 1/2 or 4 hours I leave it on high. if I want it for later I turn it on low after about 20 minutes. About 30-40 minutes before serving, I use a large slatted spoon to remove the chicken and place it in a large bowl. Then add the rest of the ingredients to cook while I remove the bones and skin from the cooked chicken. I add then returned the meat to the crockpot.
Please let me know if you enjoy the soup, or if you have any suggestions to make it more interesting. Enjoy!