Wednesday, November 13, 2013

Crock Pot Chicken Soup with Mini Wagon Wheels

Hello again friends, so we are in November and that could mean pumpkin season has already started, and seeing everything and all things tempting and loaded with many many calories, that we all save exclusively for Thanksgiving and Christmas.  By the time New Years rolls around we feel guilty and make unrealistic promises to ourselves that we can never achieve, unless of course your an NFL player.  We do not want to think of the other side of this chilly season and that is cold and flu season.  Oh the horror of fevers, chills, stuffy noses and persistent coughs, that is only if you get out of it easy.  There is the whole other side of all that I just mentioned plus many more that should never be mentioned on a food blog, you get my drift.  That is where this soup was born, we all want the comforts of something warm, nutritious and not out of can when we are sick.  At least for me I prefer homemade soups and as long as I can make them, you will not see me eat a can of soup unless I have a strange craving.  At any rate I give you the recipe for this stew like soup.


1 pint of homemade chicken stock ( I will have the recipe for this soon) or 2 cups of
chicken broth 
 2 Carrots diced
1 large onion diced
3 cloves of garlic minced
2 stalks of celery
2 -3 boneless skinless chicken breasts cut into bite sized pieces
1 tablespoon of parsley
1 teaspoon of garlic powder 
1 teaspoon of onion powder
1 teaspoon of thyme
1 teaspoon of rosemary
1/2 teaspoon of curry powder
1/8 of a teaspoon of cayenne pepper ( or to your taste)
salt and pepper to taste
1/2 pound of mini wagon wheel pasta
2 bay leaves
2 cups of water
1 tablespoon of Extra Virgin Olive Oil


In a large skillet saute onion, carrot, garlic, and celery until you can see through the veggies.  Take the veggies out of the skillet and put aside.  Now add the chicken, we are not cooking the chicken just searing on both sides.  Now add the veggies back in with the chicken add the seasonings and put veggies seasonings and chicken into a slow cooker.  Cover with chicken stock and water.  Add more of the same seasonings to the crock pot and simmer over night on low.  Half way through the cooking add in the mini wagon wheels.  Cook for about 2-3 hours or until the pasta is soft and serve.  It may take a while but its worth the wait.  The broth will darken to a dark mahogany color where the stock, veggies, and chicken have concentrated their flavors.  Feel free to add mushrooms to this if you like them, mushrooms would be a great addition to this.  However you choose to make this, you wont regret it.

Live, laugh and Love.     Heather

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