It’s about time that I shared my “Chickeny Soup” recipe! Much like most of the meals I make, I rarely measure ingredients. Since so many people have asked me for my chicken soup recipe, I decided to put it to paper – or, keyboard.
One of the things I love about this recipe is that it’s made with mostly “Whole Foods” – lean protein and vegetables. My soup is all about various textures, flavors, shapes and tastes. I’m eternally in search of the perfect spoonful.
This particular recipe should yield about 8-10 good-sized bowls of soup. We eat the soup as a main course, so I make it pretty hearty.
- 1 lb. Chicken breast (16 oz)
- 3 medium Red Potatoes
- 2 TSP Light Tasting Olive Oil
- 1/2 Medium Onion, chopped
- 1/3 Medium Red Pepper, chopped
- 1/3 Cubanelle Pepper, chopped
- 2 Stalks of Celery, chopped
- 10-15 Baby Carrots, chopped
- 1 small can of Sweet Crisp Corn Niblets
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon dried Oregano
- 1/2 Teaspoon Crushed Red Pepper
- 1/2 Teaspoon Parsley Flakes 1/2 Teaspoon Dried Basil OR 2 Large Basil Leaves
- 1/2 Teaspoon Garlic Powder (NOT garlic salt)
- 2 Teaspoons Lemon Juice 48 oz. Chicken Broth
- 1 Knorr Chicken Soup Stock
- 8 oz. Bowtie, Ditalini, or Elbow Pasta
1. Plug in your crock pot. Select HIGH for the temperature and set the timer for 5:00 (five hours).
2. Pour the Olive Oil into the bottom of the Crock Pot.
3. Chop the Onion, Red Pepper, and Cubanelle Pepper. Add them to the Pot and stir them around with a Wooden spoon.
4. Next, chop the Celery, Carrots, Potatoes, and add them to the Pot. DO NOT STIR at this time.
5. Sprinkle in your Salt, Pepper, Garlic Powder, Oregano, Parsley, and Dried Basil (if you are using dried versus Fresh Basil) over the ingredients. Most of what will be on top will be the potatoes. We want the potatoes to really soak up some of those spices.
6. Pour a cupful of Chicken Broth into a coffee mug. Place the Knorr Chicken Stock glob into the cup and stir vigorously. Pop it into the microwave for one minute. Take it, stir it again, and then pour over the vegetables.
7. Pour the rest of the 48 oz. of Chicken Broth over the ingredients. NOW stir the liquid, the vegetables, and spices well.
NOTE: It’s important to stir in such a way that you end up distributing all the ingredients relatively evenly. Doing so achieves the “layering” the flavors so that you get a variety of flavors and texture in each spoonful. Yum!
8. Now add your Chicken Breast (uncut) – use completely or partially thawed Chicken. Place them on top of the vegetables. (If it is still partly frozen, add another hour to your cooking time.)
9. Squirt or pour the Lemon Juice over the Chicken Breast, and then a shake of Salt and Pepper.
10. Put the Crock Pop top on, and set a reminder to yourself to check it in an hour. I usually check mine every 60 minutes to stir.
11. At the 2:00 (two hour) mark, it’s time to cut the Chicken! At this point, the Chicken might easily pull apart, versus simply chopping. I think it makes for a better texture! Use a cutting board and once all the chicken is cut into pieces, slide them back into the pot and mix well.
12. Add in your can of Corn Niblets. (We do this at later time than the other vegetables so that they keep some of their crispness.)
13. Time for a taste test! At the end of the next 60-minute period, it’s time to figure out what’s “missing” or needs to be scaled back. *When adding ingredients, do so slowly so that you don’t overdo it.
Are the flavors balanced? If not, what is missing or too strong?
Too sweet? Add a sprinkle of Oregano.
Too bitter? Add some Carrots or Basil (or even a sprinkle of sugar).
Too spicy? Add more Parsley.
14. Once the soup has cooked at HIGH for 4:30 (four and a half) hours, start preparing the Pasta. Fill up a pan of water and set to HIGH to boil. Once the water is bubbling, pour in your pasta, and stir. Set your timer for 1-2 minutes less than what the package recommends. Turn the heat down to MEDIUM/HIGH (about a 7/10), and stir every few minutes. The pasta should be “Al dente” – a bit firm; this is important because when it gets into the hot soup, it will continue to “cook” for a little while. Drain water out and set the pan aside.
15. Test your potatoes. They are a good barometer of when the soup is done. They should be meaty to bite into, but not mushy like mashed potatoes. Take a larger potato chunk bite into it, (be careful, it’s hot!). It should break apart easily but not be mushy. If it’s not right, continue cooking in 15-minute increments.
16. If done, turn the Crock Pot off. Some people just turn it to LOW, but you don’t want it to keep cooking. Plus, it will start the cooling process sooner if you have leftovers to put in the fridge.
1. If you want your pasta to stay firm, spoon some into your bowl first, and pour the soup over it. Mix it around with your wooden spoon. 2. Otherwise, pour all the pasta into the soup, and stir.
The recipe makes 8-10 bowls of soup.
Ding ding! Soup’s on! Dole out the noodles, then pour the soup on top of it. A hearty, yummy, chicken soup for a chilly winter day or to chase a cold away.
I’d love to know if you try my recipe, so please comment below! As always, feel free to change things up according to your taste preferences. Bon Appetite!