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Slow Cooker Chicken Soup

 

I decided that it was time for some soup. I don’t mind canned soup, but it tastes so much better when I make it myself (duh). And there’s no easier way to make soup (okay, aside from opening a can) than to make it in a slow cooker/crock pot.

I trekked over to Whole Foods, parked my boat-sized Envoy in a compact spot because it was the only one left, and ran in quickly so my parking lot neighbor wouldn’t come back to a blocked-in car. Oops. Get a bigger parking lot, Whole Foods!

Here’s how easy it was to put together the soup: I poured water into the crock pot, set it on low, and then chopped and threw everything else in– raw.

And then I went to bed. That’s it.

This morning, I woke up and my whole house smelled like someone was cooking all night. More like someTHING, I suppose.

Good morning, chicken soup. :)

It was dreary, rainy, and cold again today. I ate my soup while listening to the Norah Jones channel on Pandora, and it was kind of perfect.

Brittany’s “I’m Not Sure, But I Might Be Getting Sick” Slow Cooker Chicken Soup
adapted from a

  • 1 lb boneless, skinless chicken breast, cut into 1 inch pieces
  • 5 c water (more if you like your soup to have lots of broth)
  • 5 tsp chicken bouillon or 5 bouillon cubes* (or one tsp/cube per cup of water if you’re adding more water)
  • 1 1/2 c chopped baby bella mushrooms
  • 3/4 c celery
  • 1/2 c sliced carrots
  • 1 medium heirloom tomato, chopped
  • 1/2 c brown rice
  • 1/2 c lentils
  • 1/4 c scallions (it’s easier to snip them with scissors rather than use a knife)
  • 1/2 tsp ground sage
  • 1/4 tsp lemon pepper
Put all ingredients into slow cooker and cook for 7-9 hours on low or 4 hours on high (my suggestion is to cook it on low and let it cook while you sleep).

*Take your time when choosing bouillon. Most contain harmful MSG, so read through the ingredients, and avoid anything containing “monosodium glutamate.” I used “Better Than Bouillon,” which I found at a regular grocery store.

Snack isn’t interesting. Neither is dinner, since I’m meeting with Trainer Erika tonight.
Look for It Tomorrow

I’m using a recipe from a fellow blogger to put almond butter to a whole new use. And I’m thinking I need either some banana soft serve or a little pumpkin for breakfast. Or both?

Have a great Wednesday, however your weather is!