Crock Pot Chicken Soup by Larry Andersen

Crock Pot

Chicken Soup

As a single parent, I appreciated the ease in which a meal for the next day could be started one night, to cook by itself overnight, and be ready to satisfy hearty appetites the next day.

Preparation: 30 minutes over night Life Experience Recipe
Serves 6 to 8 persons
  • 8 ounces diced chicken breast
  • 4 medium carrots, thinly sliced
  • 1 medium onion, diced fine
  • 1/4 cup diced red or green sweet peppers
  • 2 10 1/2-ounce cans chicken broth
  • 1/4 teaspoon ground black pepper
  • 1 large potato, diced
  • 5 stalks celery, thinly sliced
  • 1/2 cup green peas
  • 1/2 cup rice
  • 1 dash nutmeg
  • 1 cup noodles or pasta shells
  1. Dice chicken, potato and onion. Slice celery and carrots. When slicing, cut at an angle to make the greatest surface area for cooking.
  2. Place in crock pot with the two cans of chicken broth (you may substitute chicken stock, if you wish).
  3. Fill the crock pot to four inches below the top. Add ground pepper and nutmeg. Cook on low about 8 hours.
  4. Add diced peppers, green peas and rice. Stir well so that rice doesn't settle to one spot in the bottom. You will need to stir about every half hour until vegetables and rice are tender.
  5. When rice is almost done, cook noodles or shells in a sauce pan until tender. Drain and add to crock pot. Add hot water to bring crock pot to full. Stir and cook on low setting for 1/2 hour before serving. Oyster crackers make a nice garnish when serving.
  6. 1/2 cup of rice makes a soup with lots of tasty broth. 1 cup of rice makes a thick soup with a small amount of broth.

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Latest revision done September 2014
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