So.... making chicken noodle soup /w crockpot (ingredient, skillet, frozen)
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A whole chicken, garlic, carets, celery, chopped garlic, caijin seasoning, chicken broth and water, wait 6 hours. Its not a huge crock pot or I would have added red potatoes inside the chicken. I hope this turns out ok...
Would you add anything else? done anything differently?
Sounds good, I would brown off the chicken well and deglaze the pan w/water or stock and pour into the crock pot. I am hungry now, chicken soup sounds yummy
I personally would not have added a whole chicken. If that cooks well you will have all ki9nds of bones to remove and there will be more fat in there than most people would want in their soup.
I personally would not have added a whole chicken. If that cooks well you will have all kinds of bones to remove
That's what I was afraid of but I pulled it out and the meat pulls easy from the bone. But it stays on because I left the skin on and it takes a little pull, but not much. I pulled the meat, and only, from the bone. That was the easiest chicken I've ever dealt with.
I just had a bowl, oh my... I scarfed it down so quick. Now I understand the difference between fresh whole chicken and frozen chicken breasts from walmart.
I make fabulous chicken soup from scratch (in all modesty )! Never made it in a crock pot, though.
I make it on the stove top, starting with a whole chicken, cut into pieces (fat trimmed off), in a large pot. I cover it with water, bring it to a boil as quickly as possible, and then turn the heat way down and let it simmer until it's tender. I remove the chix pieces and de-bone them and cut them into bite size pieces. While I'm doing that labor-intensive task, I continue to simmer the broth and scoop off all the fat I can from the surface. I add whatever herbs and spices I'm in the mood for - but always include rosemary, my mom's "secret" ingredient! Rosemary is fabulous in chicken soup! Sometimes I'll saute the veggies (carrots, celery, onion - all chopped small) in a separate skillet before adding them to the broth. I let the broth continue to cook (no lid) for at least another hour or so. Then I'll add some partially cooked pasta or brown rice and/or wild rice and cook that till it's done. Then add the cooked chicken back in. Sometimes I thicken it a bit with a flour and water mixture, but I don't mind a thin broth, so I often just leave it as is.
Geez, now I'm hungry for chix soup! Will probably bring some to have in my lunch at work tomorrow.
PJ8 ~ That sounds like just the thing I would love right now! If I were to try making your soup I would love to try and make some dumplings on top of it - using some Bisquick perhaps? I do love the rosemary that you mom use...great taste. Oh lordy, what a comfort food! Thanks for the recipe!
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)! Never made it in a crock pot, though.
