After boasting (read: being obnoxious) yesterday that I make the most delicious chicken soup in the world, I got a request for the recipe! I decided to post it here so that my pals could make their own Diva-licious chicken soup and have a nice warm belly for the holidays. :)
It's a little different than a traditional chicken-soup because of the spices. (Note: you can add more or less to taste. This is NOT too spicy, but I keep it that way for Rob. My preference is spicier. lol)
If you make this, please be sure to leave a comment and tell me how it turned out! Happy Eating!
DIVALICOUS CROCK POT CHICKEN SOUP:
- 2 large containers of chicken broth (I like College Inn - Printable Coupons: Explorer and Firefox)
- 1 leftover chicken - including meat and carcass (I know, yum)
- 1 large white onion, chopped
- 3 large stalks of celery, chopped
- 3 large carrots, chopped
- 3 cloves of garlic
- 3/4 cup of soup pasta (I like Barilla Piccolini Mini Wheels)
- 2 tblsp olive oil
- 1/2 tblsp of cayenne pepper
- 1 tblsp of tumeric
- 1 tblsp of Goya Adobo Spice
- 1 tblsp of salt and pepper - more or less to taste
- 1 tblsp of McCormick's Montreal Seasoning
- 1/4 tsp of garlic powder for extra punch
Directions:
1) Remove chicken meat from carcass. Place chicken stock, meat, and carcass in crock pot and put on low overnight. In the morning, you will need to carefully strain the chicken bones from the soup. I use a small strainer and remove all bones....takes time, but it's worth it! You can skip the bones if you prefer and just let the meat and stock simmer overnight with the spices.
2) Warm the oil in a pan and then sautee' the onions, carrots, celery until they are soft and transluscent. The last two or three minutes, add the garlic to simmer with the veggies (wait until the end so you don't burn the garlic).
3) Add the sauteed veggies to the crock pot, then add all spices (tumeric, salt and pepper, Adobo, garlic powder, and Montreal Seasoning). Stir, and let simmer for the afternoon.
4) One hour before eating, put in the pasta to slow cook. (Don't put it in earlier or the pasta will expand and take over the whole soup!)
This makes about 4 very large bowl servings, and tastes better the more often you reheat it. Serve with a nice crusty roll. A little bit of work involved, but worth it....yummy!
Enjoy :)