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Say goodbye to standing over a hot stove all day just to make a pot of home made chicken soup. I never do that any more. This recipe is 10x easier and 50x tastier. Honest.
Parboil the chicken (15 minutes), chop the veggies, and cook your pasta the night before. Then, pop the ingredients in the fridge so everything is ready for you in the morning. Feel free to double or even triple ingredients depending on the # of people or taste preferences.
3 chicken breasts (parboiled)
2 cups carrots, sliced or chunks, however you prefer
2 cups celery, chopped or chunks...
2 cups onion, chopped or chunks...
1, 2, or even 3 cartons chicken broth (depending on whether you like a lot of broth or not)
Handful of parsley
Salt and pepper to taste
1/2 lb. cooked pasta (bowties, cartwheels, egg noodles) -no elbow macaroni. Just say no to elbows :)
Place all ingredients except the pasta in crockpot
Cook 5 or 6 hours on high or 8 hours or so on low, until veggies are tender
Approx 1/2 hour before you are ready to eat:
Remove chicken from crockpot, shred or chunk it, and return chicken to pot
Add cooked pasta to crockpot and stir
Taste -if you need to add more parsley, salt, or pepper ...now is the time
Place lid on crockpot and cook for approx 20 -30 minutes
Tip: When serving, have a shaker of Romano or Parmesan cheese ready for sprinkling on top of soup.
Tip: Also, If your guests are Mozzarella fans, they'll love drilling down to the bottom of their bowls for this little pleasure -place chunks of fresh Mozzarella in the bottom of the bowls! My. My. My. A cholesterol lovers dream :)
Tip: This recipe requires the carton(s) of chicken broth. If you substitute bullion cubes or chicken base, the end result is just not the same.