These last couple weeks, hubs and I were battle the aches, and this soup is exactly what we turned to for comfort. Nothing beats a hot bowl of chicken soup when feeling under the weather.
This is my mom’s recipe that I adapted for the slow cooker. This chicken soup recipe has only 6 ingredients making it a very simple soup to prepare. I was very grateful for this since I had no energy to put together anything extravagant – not that I cook extravagant even when I do feel 100%.
Serve this soup with grated Parmesan cheese on top and a thick slice of crusty Italian bread on the side. Oh and you must be curled up on the couch, while eating, to get the full comforting effect
Slow Cooker Chicken Soup (SMK Mom’s Recipe)
Servings: About 6 -7 servings
Serving size: 1 ½ – 2 cups soup over ½ cup small pasta shells.
Approximate nutritional information:
Calories: 302 * Carbs: 46 * Fat: 2 * Protein: 20 * Fiber: 5 * Points +: 7 * Old Points: 5
4 chicken breasts
6 cups waters
1lb bag of carrots, peeled and sliced into chunks
Small celery (7-8 medium stalks), sliced into chunks
1 large onion, chopped
1 15ounce can tomato sauce
Salt and pepper
Cooked small pasta shells (or any small pasta)
Step 1: Lightly season chicken breast with salt and pepper. Place in slow cooker with the rest of the ingredients.
Step 2. Cook on low for 6 hours. Do not cook over 6 hours or chicken might dry out and/or become stringy. Please remember that every slow cooker is different so your cooking time may vary.
Step 3. Take chicken out and chop into bite size pieces (or shred) and place back into soup. Season with salt and pepper to taste.
Step 4. Serve hot over small pasta shells. Grate fresh Parmesan cheese on top.
The slow cooker I used for this recipe is the Hamilton Beach Set ‘n Forget 6-Quart Programmable Slow Cooker. To adapt this recipe for the slow cooker I use the tips and tutorials found in the Slow Cooker Revolution cookbook.
Freezer Cooking Instructions.
I have not had much luck freezing this recipe. Each time the chicken got stringy and the vegetables were mushy. If you make this I recommend putting it on your menu a couple times for dinner or bring for lunches.