Chicken Soup

4:07 am by

Stir it up!

I’ve been making chicken soup forever, but it wasn’t until I stumbled upon Crockpot 365’s Chicken Noodle Soup that I decided to mix it up a little – making it Angelicious!

Angelicious Chicken Soup

an Angelicious creation, with a little help from my friends

Ingredients:

  • 6-8 cups chicken broth
  • 1 medium sweet potato, cleaned & cubed
  • 1/4 bag baby carrots, or 3 medium carrots, peeled & sliced
  • 1/2 onion, finely chopped (optional)
  • 6 cloves garlic, peeled (mince 3, leave the other 3 whole)
  • 2 cups shredded or chopped cooked chicken
  • 2 T parsley
  • 2 T pepper
  • 1 T kosher salt
  • 2 T balsamic vinegar
  • 1 c broccoli florets
  • 1 c spinach, shredded (optional)

Combine all ingredients except spinach and cook on low for 8 hours or high for 4-6 hours.

If cooking by stove, bring to a boil, reduce heat and simmer for an hour.

An hour before serving, add noodles of your choice. I prefer to use leftover pasta or brown rice, ladling the soup over the grain right before serving. The coldness of the grain from the fridge chills the heat of the fresh-from-the-crock soup.

I usually buy a rotisserie chicken from Costco at least once a week. Not for dinner – for my lunch! I love Costco’s rotisserie chicken. :) When I’m done with my share (usually a half-breast and some drumstick), I de-bone the chicken, saving the other half-breast for the next day’s lunch (sometimes I’ll save both for my lunches!). After tossing the skin & fat scraps, DogBa gets to lick the plastic dome clean before it hits the recycling. I usually wait until I have two chicken carcasses to make homemade broth, but sometimes the soup sounds so good, I just get right on it and prep the broth for overnight cooking.

Homemade chicken broth!

Homemade chicken broth!

The next morning, I get the ingredients ready.

Ingredients at the ready!

Ingredients at the ready!

Yes, sweet potatoes are a little different, but trust me, they are so yummy in this dish and add a lot of substance! Be sure to use sweet potatoes (white flesh)¬†and not yams (red flesh). They’re lower in sugar and all around better for you.

Mmmm... garlic!!

Mmmm... garlic!!

You know how chicken soup is one of the best cold remedies around? Well, Grandma was right about garlic, too! I am of the opinion that there are few savory dishes that couldn’t be made better with a clove (or four) of garlic. In my chicken soup, I use six total cloves: four smashed or minced and two whole. Garlicky goodness! (Plus, I hear tell it wards away vampires. I wouldn’t know, they never visit me. Because I eat so much garlic? We shall never know…)

All together now!

Toss all your ingredients in the pot. I added mushrooms this time around because… well, I like mushrooms and I happened to have them in fridge! Feel free to omit. You can also slice or dice your carrots (don’t you love how versatile this recipe is?).

Big ol' chunks o' chicken

Big ol' chunks o' chicken

I vary the chicken depending on my mood. Sometimes I like it shredded, sometimes chopped into big chunks, sometimes small chunks. No one notices, they jut gobble away.

Broccoli!

Broccoli!

The boys aren’t super-fond of the broccoli, but they’ll eat it this way without complaining. I think it’s because the broccoli absorbs the soup and it doesn’t “taste like broccoli.”

Spice time!

Spice time!

Add chicken broth and then enough cold water to cover everything. Then add spices. Yes, that is balsamic vinegar. Trust me on this one – you won’t taste the vinegar itself, but you will taste all the Angelicious goodness it adds to the dish. I’ve heard complaints from “too much broccoli!” (of course) to “not enough chicken!” but never have I heard “ewww, vinegar” from my picky troop.

Psst: I like to add another T or 2 of pepper. I like pepper. Even after cooking, I’ll grind more pepper on the soup. Like I said, I like pepper. I wish my name was Pepper. But then this blog would Pepperlicious… not quite the same ring.

Stir it up!

Stir it up!

Add the broccoli and stir the whole thing together. Cover and cook on low for 8 hours or high for 4-6 hours.

J loves chicken soup!

J loves chicken soup!

Serve over cooked noodles or rice. (and check out J’s turkey placemat – he made that in kindergarten!)

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