We are a soup loving family, so we almost weekly have some type of soup for dinner. This is a recipe that I make in the crockpot, so start it and walk away.
6C Chicken Stock
2C Vegetable Stock (can substitute for more chicken stock)
1 1/2 C Chicken (fresh or shredded)*
1 Medium Onion, chopped
2 Carrots, sliced thin
2 Stalks of Celery, sliced thin
2T Worcestershire Sauce
2 Cloves Garlic, minced
1tsp. Dried Sage
1tsp. Dried Thyme
1tsp. Dried Dill (Optional)
1 Small Sprig Fresh Parsley
Salt and Pepper to taste ( I use Lawry’s Seasoning Salt and fresh ground black pepper)
Pasta (any type and amount depends on how many noodles you like in your soup)
Any Vegetables can be added to this (green beans, broccoli, cauliflower, ect.)
-In crockpot on low, add onion, carrot, celery, Worcestershire sauce, garlic, chicken broth and stock. Add in herbs. Place pot on low and walk away, if you can set yours to go warm after low setting, I suggest this. I allow mine to cook 4 hours on low then warm til dinner time. Please not if using fresh chicken, cut it into small bites, add with vegetables, if using precooked, add in next step.
-About 30 minutes before serving, add pasta and pre-cooked chicken ( I prefer shredded). Stir well and let set. If you add your pasta too soon, it may become like mush by the time dinner is served.
-This can be made on the stovetop, but I don’t make it that way with enough knowledge to tell you exactly how long to cook this way.
*Fresh chicken needs to be cooked longer, but if using already cooked chicken ensure you don’t over cook it or it may become a bit gritty.