Tuesday, April 17, 2012
Tasty Tuesday: Slow Cooker Chicken Soup
I love this because I can throw the ingredients in a crock pot in the morning and by dinner the whole house smells mucho-yummy! Try it on a rainy day - I think you'll love it!
1 can of chicken broth
1 can cream of celery soup
1 can cream of chicken soup
4-5 stalks of celery, chopped up
4-5 large carrots, chopped up
1 onion, chopped up (this isn't mandatory, if you don't like onion don't include it)
4-5 chicken breasts, shredded (if you prefer dark meat, use thighs instead)
1 handful of Angel Hair pasta, broken up
Directions: Bake the chicken at 350 for 1 hour, allow to cool - you could even bake the chicken the day before, if you have a super busy day planned. Once cooled, shred up the chicken. NOTE: You can leave the skin on or take it off. Either way works. Toss the soups, celery, carrots and onion in a crock pot and stir. Add the shredded up chicken. NOTE #2: if it doesn't look like you have enough pasta, add a bit more. Put the crock pot on low if you're slow-cooking all day, on high if you only have 3 or so hours, put the lid on the crock pot and forget it.
Hi! I'm Kristina, contemporary romance author, mom to bebe, wife to RadioMan, lover of all things Thin Mint. Probably have too many shoes, but every girl needs a vice. Love always matters. Repped by MacKenzie Fraser-Bub, Trident Media Group.
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