Friday, February 24, 2012

Noodless Chicken Soup

We have the crud at our house.  Nothing helps more than good old chicken soup.  Minus the noodles for us gluten-intolerant folks.  So add them if you can.  If you use gluten-free noodles go ahead.  Today I'm just going to enjoy the broth.

  • 8 cups water or 8 cups homemade chicken bone broth
  • 1 cup carrot, cut into slices
  • 1 cup celery, cut into slices
  • 1 cup onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 4 teaspoons salt (to taste)
  • ½ teaspoon fresh ground black pepper , to taste
  • 1 roasting chicken


Combine water, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper in crock-pot.

Place whole chicken on top of vegetables.

Cover with lid and cook on low setting 8 to 10 hours or on high 4-5 hours.

Transfer chicken to cutting board. Discard bay leaves. Remove and discard skin, fat and bones from chicken; shred meat.

Return chicken to soup and serve.

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