It has been bitterly cold this week and I decided that it was about time to try making some soup in the slow cooker. Of course I hadn’t planned ahead or anything, so all the chicken I had on hand was frozen, but lo and behold, Doctor Google says that there are recipes where that’s not a problem! I found this one, and even though we didn’t have all the ingredients on hand, I was able to make it work. And it turned out SO GOOD.
Seriously, I could not get over how tasty it was.
Here’s the official ingredients list and how I changed it:
2 large chicken breast, frozen
8 slices 1 package center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can 1/2 bag frozen corn
1 can 1/2 bag frozen cut green beans
1 cup finely cut chives (did not have on hand)
1 cup sliced mushrooms (K dislikes mushrooms)
12 oz. egg most of a 12 oz bag of whole wheat noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water
I had a package of bacon that was more than 8 slices, but since it was only about half-thawed, I just cut it all up into smallish pieces and threw it in, hoping for the best. You can’t go wrong with more bacon, right? I was a bit worried at the adding-the-noodles stage, because it seemed really watery and sort of like some ingredients floating in non-broth, but I diligently shredded the chicken with my crock pot spoon and hoped for the best. As it turns out my concern was unfounded because it turned out to be awesome and with barely any broth at all! The noodles really soaked it up, I guess, and what was left was flavorful and delicious. I’m happy to report that it stayed awesome for leftovers, too, though after being refrigerated overnight there was literally no broth left whatsoever. I definitely recommend this recipe and will be making it again without a doubt.