Crock Pot Country Chicken Soup Food

HEALTHY SLOW COOKER CHICKEN AND RICE SOUP

Steps:

• Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
• After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.

SLOW COOKER CHICKEN AND VEGETABLE SOUP

Steps:

• Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
• Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
• Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

SLOW COOKER CHICKEN NOODLE SOUP

Steps:

• Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
• Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
• While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

SLOW-COOKER CHICKEN AND PASTA SOUP

Steps:

• Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
• About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
• Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

EASY SLOW COOKER CHICKEN SOUP

Steps:

• Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
• Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.

CROCK POT CHICKEN SUPREME

Steps:

• Gather the ingredients.
• In a large skillet, fry the bacon until crisp.
• Remove the bacon from the skillet and drain on paper towels. (Don't clean out the skillet.)
• Crumble the bacon and set it aside, covered, in the refrigerator.
• In the skillet with the bacon drippings, cook the chicken breasts over medium heat for 3 to 4 minutes per side, until the outside has formed a nice light brown coating.
• Place the browned chicken in a 4- to 6-quart slow cooker . Top with the drained mushrooms.
• Using the same skillet you used to brown the chicken, heat the soup, mixing well and scraping up the pan drippings.
• Pour the soup sauce over the chicken.
• Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken registers 165 F at the thickest part of the meat using a meat thermometer .
• After 4 to 5 hours, top the chicken with the diced cheese and sprinkle with the reserved bacon.
• Cover again and cook on high for 10 to 15 minutes or until the cheese has completely melted.

CLASSIC SLOW COOKER CHICKEN SOUP

Steps:

• Place the chicken, celery, carrots, and onion in the crock pot. Sprinkle with the parsley, salt, thyme, black pepper, and bay leaves. In a bowl or large measuring cup, stir together the cold water and bouillon cube until the bouillon cube dissolves. Pour in the crock pot. Cover the crock pot and cook on low heat for 6 hours or until the chicken is very tender and cooked. Remove the chicken from the crock pot and let cool until it is cool enough to handle. Remove the bones from the chicken and cut the chicken into bite-sized pieces. Return the chicken meat to the crock pot. Cover the crock pot and let cook for another 30 minutes then serve hot.

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP

Steps:

• In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

SIMPLE CROCK POT CHICKEN NOODLE SOUP

Steps:

• Cut up onion, carrots and celery and place in bottom of crock pot.
• Put cut-up chicken on top.
• Pour white wine and chicken broth over all.
• Sprinkle with salt, pepper, garlic and basil.
• Cook 8 hours on low.
• Remove chicken and cool.
• Debone chicken and cut up into bite size pieces.
• Cook rotini according to package directions.
• Add chicken and noodles to crock pot.
• Stir.

CROCK-POT COUNTRY STYLE STEAK

Steps:

• You have a choice with this recipe - I've done it both ways depending on my time. You can brown your steaks lightly on each side or put them in the crock-pot raw.
• Add soup, water and beef broth. Stir all together and make sure that steak is covered. Add salt and pepper.
• Cook on low for 4-5 hours.

SOULFUL CHICKEN SOUP

Steps:

• Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.
• Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.

COUNTRY CHICKEN AND VEGETABLES (CROCK POT)

Steps:

• Cut chicken breasts in half crosswise.
• In crockpot, put potatoes, carrots and onions.
• Top with the chicken.
• In small bowl, mix gravy mix with the next 5 ingredients until smooth.
• Pour over chicken.
• Cover and cook on low for 8 hours.
• Remove chicken and vegetables.
• Whisk sour cream into drippings.
• Serve over chicken.

FRENCH COUNTRY CHICKEN STEW (CROCK POT)

Steps:

• To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth. Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew. You can omit this step by using a can of creamed soup.
• Prepare your crock pot with a light coating of cooking spray.
• Mix together the aromatics (onions, celery and carrots) and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
• Place the chicken breasts on top of the vegetables. Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence) and sprinkle on top of the chicken and vegetables.
• Pour soup substitute or canned soup on top. Cover and cook on high for 3 to 4 hours. (I found 4 worked for me but appliances vary.)
• Blend together the wine and cornstarch. (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.) Stir into the crock pot until well mixed and smooth. Cook uncovered on high for 15 to 20 minutes.
• Serve over rice or noodles.

CROCK POT THAI CHICKEN SOUP

Steps:

• Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
• Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
• Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.

CROCK POT CHICKEN SOUP

Steps:

• Mix all above ingredients and place into crock pot.
• Pour broth in over ingredients and turn on low for 6 hours.
• Stir a couple of times during cooking process to mix soup.
• Serve with cornbread or muffins.

CROCK POT CHICKEN NOODLE SOUP

Steps:

• Gather the ingredients.
• Place all ingredients except the noodles in the crockpot.
• Cover and cook on LOW for 5 to 6 hours.
• Once the cooking time is done, remove the chicken and bay leaf from pot. Remove the meat from the bones, dice it, and return the pieces to the crockpot.
• Add the noodles and cook on LOW for another 45 minutes to 1 hour, or until noodles are done - about 20 to 30 minutes on HIGH.
• Spoon the soup in a bowl, garnish with some additional parsley, and enjoy!

CROCK POT COUNTRY CHICKEN SOUP

Steps:

• Place all ingredients in crock pot except rice in order listed.
• Cover and cook on low 8-10 hours (high 4-6 hours).
• One hour before serving, remove chicken and cool slightly.
• Remove meat from bones and return to crock pot.
• Add rice.
• Cover and cook the additional hour on high.