Crockpot Chicken Soup

  • 3 large boneless skinless breasts, about 1 1/2 - 2 lbs
  • 1 medium onion, chopped
  • 1 1/2 - 2 cups carrots, peeled and sliced and diced
  • 5 - 6 cloves garlic, minced or pressed (I use the jar kind and used a tbsp or so...I like garlic)
  • 2 - 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 packet dry Knorr vegetable recipe mix
  • 1 square Knorr Caldo de Pollo bouillon
  • 8 cups (64 oz) chicken broth
  • about 1 tsp salt, and ground pepper to taste
  • 2 cups egg noodles (I used the old fashioned style) OR 1 cup rice
  1. Place chicken breasts in crock pot.  Top with chopped onions and carrots.  Add garlic, olive oil, and spices.
  2. Pour in chicken broth. Stir in soup mix.  Add salt and pepper.
  3. Cook on high for 4-6 hours or low about 8 hours until the chicken is cooked and the veggies are soft.
  4. Once the chicken is cooked, shred in the pot or remove and cut up.
  5. Add noodles (or rice) and cook until soft then turn off heat to prevent mushy noodles.


The Moon and Me ~ www.kellysmoonlight.blogspot.com
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