5 BONELESS SKINLESS CHICKEN THIGHS
1 CUP CHOPPED ONION
1 CUP CHOPPED CELERY
1 CUP CHOPPED CARROT
32 OUNCES GOOD CHICKEN STOCK
1 TABLESPOON CHICKEN BULLION GRANULES
1/2 TEASPOON BLACK PEPPER
1 TEASPOON SALT
2 CUPS FAVORITE VEGGIES
SPAGHETTI OR FETTUCCINE NOODLES
Cube and brown the chicken thighs in a tablespoon of oil until you get brown crusty spots on the chicken. Remove from pan and put it into the crockpot. In the same pan, saute the onion, celery and carrot until they get a little soft. Use a spatula and use the moisture in the veggies to de-glaze any crusty bits left in the bottom of the pan. Add this mixture into the crockpot.
Add the broth, 2 cups favorite veggies, bullion granules and salt and pepper. Stir and cook on high for about 6 hours, stirring once in a while. Half an hour before you serve this soup, break the noodles into 4" pieces and put into hot broth and stir. The noodles should be ready to eat in about 30 minutes.
NOTE: I have tried many different kinds of noodles in this soup. Spaghetti seems to hold up the best without turning to mush if you are cooking the soup for a long time. I also use rice instead of noodles, however, do NOT put the rice into the soup (after a while, it will deteriorate and make your soup a mushy mass). Instead, make the rice separately and put a big spoon of it in your soup bowl and ladle the soup over the rice.
NOTE: Any cut of chicken will work in the soup, however, the dark meat gives the most flavor and after 6 hours, it will still be very moist and "fall apart" tender.
NOTE: Any kind of veggies can be used for the "favorite veggies" part. Just make sure you use veggies that will stand up to long cooking. I usually use a frozen veggie mixture that has peas, corn, green beans and carrots, but anything will work (just don't used canned veggies).
NOTE: Homemade chicken broth is best, but I never seem to have any when I make this soup, so I use a good quality BOXED chicken broth (just don't use bullion & water to make broth).
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