Sunday, November 21, 2010

Adventure in the Kitchen: Chicken Soup

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!

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