Monday, November 7, 2011

Chicken 'Noodle' Soup

This was my 'use it up' recipe for the week. We had a whole roast chicken earlier in the week, so I used the carcass and some veggies to make a nice stock, and the leftover chicken from it for the meat. The broccoli slaw makes great 'noodles' because it keeps a good texture while still absorbing a lot of the flavor from the stock. My husband hates the flavor of broccoli slaw, but he loved this soup. It was a perfect meal to come home from church to on a crisp day. Mmmm, my house smelled amazing, and we are still enjoying the leftovers!


Chicken 'Noodle' Soup
6 C Chicken Stock (preferably homemade)
2 C Water
3 C  Chopped Chicken, precooked
1 12 oz bag Broccoli Slaw
Salt and pepper to taste
Anything else you like in Chicken Soup. I threw in leftover asparagus we had in the fridge.

Place all ingredients in the slow-cooker and let simmer on low for 6 hours or on high for 4. Enjoy!

6 comments:

  1. You are so welcome, Tammys!! ;)

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  2. How do you make your chicken stock?

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  3. I take the chicken carcass, skin and drippings, onion, carrot, celery, fresh ground pepper and enough water to fill my big stock pot and bring it to a boil, immediately reduce the flame and slow simmer them all day. I make sure to break the bones up a bit too so the marrow (what little is in chicken bones) comes out. Strain it and I freeze it in 2C containers (amount in a can, so easy for recipes). Hope that helps!! :-)

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  4. I made this today. My entire family loved it and even went back for seconds! This is definitely being saved in my recipes!

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  5. So glad to hear you guys enjoyed it, Sarah! It is a favorite of ours, too!

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