Wednesday, January 2, 2013

Mom's Crockpot Country Chicken Soup

Here's a nice, easy, hearty soup recipe for a cold January night. Even better--it does its thing in your slow cooker while you putter around the house (ahem, taking down that Christmas tree, maybe?). This is a recipe from my mom.  (*the picture shows this soup with a few modifications based on what I had--just so you know. I used a cup of ditalini noodles instead of egg noodles. I also threw in some corn that was hanging out in the fridge as well as less chicken....)

Crockpot Country Chicken Soup

  • 2 onions, chopped
  • 2-3 carrots, sliced
  • 2 stalks celery, chopped
  • 2 t. salt
  • 1/4 t. pepper
  • 1/2 t. basil
  • 1/4 t. thyme
  • 3 T. parsley
  • one 2.5-3 pound chicken, cut up (or equivalent chicken parts--can use all white meat if preferred)
  • 4 c. water
  • 1 c. egg noodles (uncooked)
  1. Place all ingredients except noodles in crockpot in order listed. Cover and cook on low 8-10 hours or on high 4-6 hours. 
  2. One hour before serving, remove chicken and chop (let cool slightly first).  Return meat to pot and add noodles. Cook on high for remaining hour.
Serves 4 amply

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