This recipe would be regular old Slow Cooker Chicken Soup on any other day. But not today. Mid America is having another snow day, (not that we’re counting), and we’re cookin’ up chicken at our house.
Or to be more specific, I let the deli at the grocery store cook up a chicken. Because the cost of these isn’t much and it’s worth skipping the whole cooking the whole thing and bleaching the kitchen counters afterwards and son on. So I buy the chicken already done. The flavor this chicken meat and skin adds to the soup is superb.
- 1 cooked rotisserie chicken
- 1/4 c. fresh parsley, chopped (This is kind of a lot of parsley, and results in quite the robust flavor. If it’s too much, maybe just use 1/8 c. or so. Of course, you can use dried parsley as well, which in my experience isn’t as potent).
- 1/2 c. diced onion, sautéed
- 2 cloves garlic, minced (See below for how I mince my garlic on most days)
- 1 lb. package egg noodles
- 2 – 2 1/2 qts chicken broth (2 if you like your soup thick like stew, 3 if you like your soup with a good deal of broth)
- 1 Tbsp. seasoning salt
- salt and pepper to taste
Pull meat and skin off the bone and tear into bite size chunks. Place in slow cooker along with all the other ingredients except noodles. Mix well. Cook on high 4 hours or low 8-10 hours, stirring occasionally. Add egg noodles to slow cooker 20 minutes before serving and stir.
* Note: Adding egg noodles is where the broth really gets soaked up. You might add your noodles, stir and wait a bit, and take stock of how the soup looks. Even after serving, you can always add broth to the leftover soup for refrigerating or freezing. We like ours kind of thick, almost like a bowl full of noodles.
This is what the broth looks like pre-noodles. If, by chance, you’ve gone paleo, or you’re just cutting down on your carbs, reserve some of this before adding noodles. It’s all good.
Now, while my kids are eating Shirley Temple Snow Cones for dessert, I ladle this soup into quart-size jars for refrigerating or freezing (if you freeze the soup, leave an inch or so at the top of the jar to allow for the food to expand). If you’re into canning, so much the better. But the soup doesn’t last long in the refrigerator at our house, and I bet it won’t at yours, either.
This recipe was first published in Our Daily Bread, the Springdale, Arkansas Spring Creek Fellowship cookbook. If you’re in a cooking slump, nothing will heal your soul (and ultimately feed your family) like searching through the recipes of a church cookbook. Gems in those, I tell you. Gems.