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This is a very comforting recipe for the winter months.  I like cooking it this way because it makes the whole house smell great.  This is not meant to be a quick and easy recipe.  It is low-carb and low-fat, and the amounts can be adjusted for any size slow-cooker.  This recipe is for a 5-quart cooker.

Step 1 –

Ingredients:

  • 48 oz. Swanson’s Chicken Broth
  • 3 Large Split Breast Chicken Breasts w/bone & skin
  • 1 Large Sweet Onion
  • 1 Large Red Onion
  • 1 Head of Garlic
  • 1 Tbsp. Garlic Powder
  • 1 Tsp. Onion Powder
  • Salt & Pepper

I start this just before bed.  Pour chicken broth into slow cooker and turn on low.  Rinse chicken breasts and add to pot.  Clean onions and garlic and add to pot (cut onions in quarters if needed).  Add spices, cover and cook on low overnight. 

In the morning shut off cooker, remove chicken to separate bowl, and pour broth through sieve to remove larger ingredients.  Place broth and chicken in refrigerator for about four hours. 

Step 2 –

Ingredients:

  • Prepared broth
  • Prepared Chicken Breasts
  • 3 cups water
  • 3 or 4 large Celery Stalks
  • 1 Medium Carrot
  • 1 Red Bell Pepper (membrane and seeds removed)
  • 2 Jalapenos (membrane and seeds removed)
  • 1 Tsp. Garlic Powder
  • 1/2 Tsp. Paprika
  • Salt and Pepper to taste

Remove broth and chicken from fridge.  Skim fat off the top of broth and discard, pour broth back into slow-cooker and turn on high.  Add the water.  Clean and chop celery, carrot, bell pepper and jalapenos and add to broth.  Clean the chicken of bone and skin and cut into 1/2 inch cubes, place in broth.  Add spices, cover and cook on high for about 3 hours or until vegetables are tender.

Recipe Notes:  Any form of chicken can be used, including whole.  I chose split-breasts for the lower fat content and ease of cleaning after cooking.  I like to use chicken with the bone still in, and the skin still on, as it adds flavor.

Recipe By:  Me

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