This whole week we’re focusing on chicken recipes – we started yesterday with a whole chicken. After the chicken, toss the carcass and some celery, carrots, onion and seasoning into the crockpot and make broth overnight. See directions here.
Using your overnight broth (directions here), skim the fat by either chilling the broth for a little while, or using a fat separator.
Return the broth to the crockpot and get ready for a delicious soup!
Allow the soup to simmer all day in the crockpot and then prepare some homemade noodles (see below) 30 minutes before serving. Boil them up and add them to your soup for some good, old fashioned chicken noodle soup.
Serve with a side salad and bread and you have chicken recipe #2.
Crockpot Chicken Noodle Soup
- 3 C sliced carrots
- 1 C sliced celery
- 1 medium onion, diced
- 8 C chicken broth
- 1 C brown rice, uncooked
- 1/2 C soaked lentils
- 1/2 C barley (quick cook)
- 1-1/2 C shredded cooked chicken (leftover from your chicken)
- Poultry seasoning, McCormick’s Grill Mates (chicken seasoning), to taste
- 1/2 C flour
- 1 egg
- salt and pepper, to taste
Begin by taking the meat that you deboned from the chicken after your dinner and after you made broth. You’ll want to use the little shreds of chicken (from wings, neck, legs, etc) for the soup and save the bigger breast pieces for your later meals.
Place the chicken pieces and broth into the crockpot. Add in sliced carrots and celery. Season liberally with salt, pepper, poultry seasoning, and our personal favorite McCormick’s Chicken seasoning.
Add in 2 handfuls of brown rice, 1/2 C soaked lentils, and cover, cooking on low for 6-8 hours or on high for 4. One hour before serving, add 1/2 C quick cook barley. Turn to high and cook until barley is done.
Meanwhile, prepare the pasta. To do so, mix the flour with with salt and pepper.
Mix in the lightly scrambled egg.
In the end you’ll have a semi-crumbly mixture.
Roll the dough out until it is about 1/4 inch thick. Using a pizza cutter, slice through the noodle dough making 1/4-inch thick noodle pieces. Slice them short, until they are about 2 inches in length.
Toss them into a pot of salted boiling water and let them boil for 2-3 minutes. Drain.
Add to your soup and serve.
Join us tomorrow for a yummy crockpot casserole!