Easy Crockpot Chicken Soup

I had my wisdom teeth out today so in anticipation of not being about to eat I planned ahead. I had a crockpot for over a year before I even used it, once I did I wondered why I had waited so long. You can make anything and everything in there and all you have to do is throw it in before you go to work.

Two Boneless Skinless Chicken Breasts
10 cups of Water
A Small Onion
Three Carrots
Two Stalks of Celery
Garlic Powder
Onion Powder
Three Tablespoons of Chicken Bouillon Powder

Throw the chicken breast whole into the crockpot. Cover with water, spices and bouillon powder. Chop your onion, carrots and celery into desired size pieces and toss in. Put on low and go to work.

When you get home you need to boil your pasta or make your dumplings and shred the chicken. Remove the chicken from the pot and place on a cutting board. Using two forks you should be able to easily break apart the chicken. Sprinkle with salt and pepper and toss back in the crock pot. If you are using noodles or pasta, boil separately, boiling in the soup seems to be a good idea initially because it will absorb the flavor but it could backfire and absorb all the liquid or add too much starch to your soup. I like to keep my noodles separate until you're about to eat it. Scoop the noodles in a bowl and pour over the soup. Also you're going to want to store it separately so the noodles don't absorb the broth.

If you are using pasta, you're done! If you want to make dumplings then you're not done..


I'm big on flavor so I use pepper and garlic powder in mine. Mix a cup of Bisquick and a 1/3 cup of milk. Test the consistency, I make it a little thicker so it's easy to drop spoonfuls into the soup. Cover with a lid. You're going to want to put the soup on high for maybe a half hour before you do this. The dumplings should float and puff up, so make them small.

No comments:

Post a Comment