I thought this chilly day called for some soup to warm you from the inside out! We’re still eating pretty light coming off of Thanksgiving. We are also cognizant of all our holiday family parties starting soon and all the indulgences those bring! This recipe for Tasty Chicken soup comes from one of our recipe contributors, and I love that it only requires a few ingredients. For our family, we use a sodium-free or reduced-sodium broth or stock. You can certainly get another slow cooker going and cook your own Rotisserie Chicken (here is one for you to try from my original blog!) to cut up and put into this soup, or if you’re in a hurry, we always enjoy the inexpensive rotisserie chickens from one of our local grocery stores.
Another tip from me: I always recommend cooking your noodles separately and spooning the liquid over the top for each bowl. Noodles absorb a lot of liquid in the slow cooker and you could end up with a casserole instead of a soup!
This recipe comes from Fix-It and Forget-It Slow Cooker Chicken Recipes: Quick and Easy Dinners, Casseroles, Soups, Stews, and More! It can be found just about anywhere books are sold in-store or online. You can purchase a copy on amazon now by clicking here.
Tasty Chicken Soup
Rhonda Freed, Lowville, NY
Makes 12 servings
Prep Time: 10–15 minutes
Cooking Time: 6–7 hours
Ideal slow-cooker size: 4-qt.
12 cups chicken broth
2 cups chicken, cooked and cut into small pieces
1 cup shredded carrots
3 whole cloves
16-oz. bag of dry noodles, cooked, optional
1. Place broth, chicken, and carrots in slow cooker.
2. Peel onion. Using a toothpick, poke 3 holes on the cut ends. Carefully press cloves into 3 of the holes until only their round part shows. Add to slow cooker.
3. Cover and cook on High 6–7 hours.
4. If you’d like a thicker soup, add a bag of cooked fine egg noodles before serving.
Tip: You can make the broth and cook the chicken in your slow cooker, too. Just put 2–3 lb. of cut-up chicken pieces into the slow cooker. Add 12 cups water. Cook on High 4–5 hours, or until chicken is tender and falling off the bone. Remove the chicken with a slotted spoon. Debone when cooled enough to handle. Measure 2 cups of chicken meat and return to slow cooker. Completely cool the remaining chicken and freeze or refrigerate for future use. Continue with the recipe above to make the soup.