Yayyyyyyy.... it's that day of the week to share crockpot recipes. I don't use mine as much as I should..not sure why either. It's so easy to add everything..and just walk away..come back and dinner's done. This week I offer a recipe for Chicken Soup, passed to me by my friend Lee. Lee says this is really good and is really,really easy. Here then is the recipe for Crockpot Wednesday at Debbies. To see all the participants, simple click on
DiningWithDebbie...... now,let's all go visiting and look see at all the wonderful crock pot recipes that we're sure to find...
I was given this recipe..my friend Lee said this is a good one. I wish I could say I've tried it,but I haven't. The ingredients are simple..it includes a rotisserie chicken from your favorite supermarket. ,recipes just don't get more simple than this.
For the stock...you will need:
1 large or 2 regular rotisserie chicken carcasses
1 large onion, cut into quarters
1 large rib celery, cut into pieces..include the leaves of the celery
1 large carrot, cut into medium pieces
5-6 sprigs Italian or flat leaf parsley
1 larfe bay leaf
5 or 6 peppercorns
8 cups water
To make the stock......place all the ingredients into a 4 to 5 quart slow cooker..cook on low for 8 hours. Don't lift the lid while the stock is cooking. Use a slotted spoon to lift the cooked veggies from the slow cooker and discard them.
For the soup:
1 1/2 cups shreds rotisserie chicken,pulled apart
1 cup baby carrots, cut into 1/4" rounds
1 cup wide egg noodles
1/2 cup medium sliced celery
1 bay leaf
1 Tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
To make the soup:
Stir in the soup ingredients and cook on low for 45 minutes to an hour...until the noodles and carrots are tender. Remove the bay leaf and serve immediately.....