Crock Pot Chicken Soup Recipe

Paulineh — Sat, 20 Mar 2010 00:33:17 +0000

Chicken soup has to be the most popular soup people make and is often made when we don't feel very well especially with a cold or flu. Making a traditional soup means doing it the old fashioned way so that is what I have done here. A note though, if you are making it for someone with a sore throat think about sieving or blending the vegetables to make it easier to swallow for them but still getting the goodness of the soup.

This crock pot chicken soup recipe is delicious and good for you so enjoy all the time not just when you are sick or feeling down. You can freeze this soup very easily as well so you can make enough for another time or for your work day lunch. Here is the recipe:

Crock Pot Chicken Soup

1 small chicken (or 1 kg chicken carcass or 6 drumsticks)

2 liters of water (or whatever you need to cover the chicken in the pot)* *

1 teas salt

sprinkle of pepper

1 onion

1 large carrot ( I like lots of carrot so I used 2 medium as you can see in the image)

1 stalk celery with leaves still on

bouquet garni - make with 1 bay leaf, 4 sprigs of parsley, 1 sprig thyme- tie together with some string, this is taken out when the soup is cooked

extra chopped parsley

noodles (optional)

Chop the onion, celery and carrot finely. Put the chicken and vegetables into the crock pot and cover with the water. Cook on low for 6 hours (8 hours for the whole chicken). Take the chicken out and the bouquet garni. If you want to sieve the vegetables do that now. Remove the chicken from the bones and add to the soup. Cool the soup overnight and skim off any fat from the top. You can add noodles if you like, reheat and serve. Sprinkle with the extra parsley just before serving.

That was a fairly easy crock pot chicken soup recipe really. You don't have to cool the soup overnight if you don't want to but I recommend it and the flavors will be better as well.

** You can add some chicken stock powder if you like the taste a little stronger

Slow Cooked Beef Stroganoff

Paulineh — Mon, 21 Sep 2009 02:30:40 +0000

I felt like having an old and favorite dish this week called Beef Stroganoff but this time I made it in the slow cooker. I haven't made it in the slow cooker before but it turned out great and the meat was tender. I cut down on the fat by not frying the onion and beef before adding them to the pot but you can if you want to if you like that better.

Beef Stroganoff is a great recipe for the family and is a real warming meal on a cold night and easy to make in the slow cooker as well. You can serve it with rice but I like noodles with this dish.

Beef Stroganoff

1 lb (1/2 kg) round, chuck or rump steak

3 tabs flour

1 teasp mustard powder

salt and pepper

1 onion, sliced

5 oz (140 g) fresh mushrooms, sliced

1 cup beef stock

1/4 cup white wine

1 tab tomato paste

2 tabs light sour cream

Slice the steak into strips and coat with the flour, mustard and the salt and pepper. Spray the bottom of the slow cooker with cooking spray and add the meat. Layer the onion and mushroom slices on top. Mix the tomato paste into the beef stock and add this to the pot with the wine. Cover and cook for 4 hours on high or on low for 8 hours.

Just before serving spoon the sour cream through the stroganoff. Serve with vegetables and noodles. Check my other recipes by clicking the link Crock Pot Meals Recipes.

Crock Pot Meals » Soups and Stews

Crock Pot Chicken Soup Recipe

Crock Pot Chicken Soup

Slow Cooked Beef Stroganoff