My mom used to make her chicken soup on the stove top. I like to use the crock pot, as once you put it all together, you don't really need to watch it. Occasionally, I'd give it a stir when I would walk through the kitchen (or want to lift the lid and "drink" in the scent from the steam), but it isn't really necessary. My recipe is an adaptation of my Mom's. It is simple; but good. I hope you'll like it. If you have a food processor, this is a great recipe to put it to use....who wants to chop, slice and dice all those veggies by hand!?!
Heather's Chicken Soup for the Soul
49 1/2 oz Can Chicken Broth (I prefer Swanson's); plus...
14.5 oz Can Chicken Broth
1 - 1.5 lb cooked chicken breast or chicken tenders chopped into bite size pieces
1 Onion diced
4 Stalks celery cleaned and sliced
6 Carrots cleaned, peeled and sliced
1 - 2 teaspoon(s) minced garlic (to taste)
1 Bay Leaf
1/2 teaspoon black pepper (more or less to taste)
1/2 Cup Rice* (not instant)
- Combine all ingredients except the rice in a 4 qt round crock pot
- Cook on low for 6 - 8 hours (or until vegetables are tender)
- Turn crock pot to high and add rice approximately 15 min. prior to serving (test to ensure the rice is tender before serving)
I usually serve the soup with a quick bread, dinner rolls, or fruit muffins. Last night was cranberry orange muffins. Yum!
Joy in simmering soup!