Recipe: Crock Pot Chicken Soup w/ Rice
Time:
30min prep in the morning.
1hr-30min prep before serving.
Ingredients
Directions
Make sure you thaw the chicken if you froze it, and remove the bag of guts if it's got one. You don't want to be cooking the plastic bag with everything else. Ick. If you have a muslin bag, that'll make removing the bones later easier. If you want a reduced fat version, remove the skin. Put it in the pot by itself and turn on. DO NOT add the rice.
Chop up all the veggies (including garlic). Add veggies to the pot, along with seasonings and bullion cube. Top off with water. DO NOT ADD THE RICE. Set to whatever setting you want. Go away for the day.
An hour before you want to eat it, cook the rice SEPARATELY. While cooking, remove the chicken from the pot, remove the meat from the bones and return the meat to the pot, discarding the bones, cartilage, skin, fat, etc. If you see oil/grease floating at the top of the pot, skim it off with a spoon.
Rice can be added to pot after turning it off, or can be put in individual bowls and then have the soup added to it.
Varieties
For a mini-crock pot like mine, halve all the ingredients, and instead of a chicken, use a cornish game hen, a half a chicken, or chicken parts.
For a healthier version, remove the chicken skin before cooking (fat), don't use the bullion cube (high sodium and some grease/fat), don't include salt among the seasonings, use brown rice, and skim off any remaining grease/fat/oil before serving. I only use bullion half the time and it's perfectly fine without. I never add salt while cooking nor when serving/eating it same day, though I usually do add to the leftovers. I haven't tried this with brown rice yet. I haven't tried removing the skin before cooking, but I do sometimes skim the fat depending on how much there is.
Tastes noticeably better (more tender texture and more subtle flavors) with organic free-range chicken. You wouldn't think you could notice it in just soup, but I've done it twice and I did.
Originally posted on Dreamwidth.
comments there. Comment here or there.
30min prep in the morning.
1hr-30min prep before serving.
Ingredients
- 1 onion
- 1-2 sticks celery
- 2-4 carrots or a few handfuls baby carrots
- 2 potatoes
- 1-2 cloves garlic
- 1 whole chicken (thawed, guts removed)
- assorted dried seasonings
- 1 chicken bullion cube (optional)
- 1-2 cups dry rice
- 1 crock pot (aka slow cooker)
- 1 normal pot for the rice
Directions
Make sure you thaw the chicken if you froze it, and remove the bag of guts if it's got one. You don't want to be cooking the plastic bag with everything else. Ick. If you have a muslin bag, that'll make removing the bones later easier. If you want a reduced fat version, remove the skin. Put it in the pot by itself and turn on. DO NOT add the rice.
Chop up all the veggies (including garlic). Add veggies to the pot, along with seasonings and bullion cube. Top off with water. DO NOT ADD THE RICE. Set to whatever setting you want. Go away for the day.
An hour before you want to eat it, cook the rice SEPARATELY. While cooking, remove the chicken from the pot, remove the meat from the bones and return the meat to the pot, discarding the bones, cartilage, skin, fat, etc. If you see oil/grease floating at the top of the pot, skim it off with a spoon.
Rice can be added to pot after turning it off, or can be put in individual bowls and then have the soup added to it.
Varieties
For a mini-crock pot like mine, halve all the ingredients, and instead of a chicken, use a cornish game hen, a half a chicken, or chicken parts.
For a healthier version, remove the chicken skin before cooking (fat), don't use the bullion cube (high sodium and some grease/fat), don't include salt among the seasonings, use brown rice, and skim off any remaining grease/fat/oil before serving. I only use bullion half the time and it's perfectly fine without. I never add salt while cooking nor when serving/eating it same day, though I usually do add to the leftovers. I haven't tried this with brown rice yet. I haven't tried removing the skin before cooking, but I do sometimes skim the fat depending on how much there is.
Tastes noticeably better (more tender texture and more subtle flavors) with organic free-range chicken. You wouldn't think you could notice it in just soup, but I've done it twice and I did.
Originally posted on Dreamwidth.
comments there. Comment here or there.