Do you have any idea how hard it is to start off a post? Normally, I just start with “Hi!” or “Hello!” But that seems so bland. And I shouldn’t be bland for a cooking blog, right?
Whatever.
Anyway, hello! Or something.
A couple days ago, I made a variation on my usual Chicken Soup. This time, I made it in the slowcooker. And with a bit too much of (almost) everything. It is excellent!
And it only need 5(ish) ingredients.
Recipe
- Chicken. I used a package of drumsticks, and a package of thighs. So, call it about 15-20 pieces of chicken. This was more than my poor slow-cooker crock-pot could hold. Oh well. It was quite tasty! And I have a lot of leftovers! Some of it didn’t get completely submerged, so it turned into roasted chicken rather than boiled. (Not too much, though.)
- Onion. I’m guessing I used about a pound. It probably would have been about 1.5 regular sweet onions. However, the place I went to buy food is awesome, and I got about 3 pounds of onion in 2 onions. So, I used about 3/4 of one onion. Hence, guesstimating about a pound.
- 1 Tablespoon of salt
- 4 cups of water.
- Carrots. (About 1/2-1/3 of a pack of baby carrots…?)
- Optional: A sprinkling of lemon juice.
Directions
- Lay the onions on the bottom of the crock pot.
- Remove as much of the skin as reasonable from your chicken. This helps make your soup not too greasy. It may also help you stack more in vertically…
- Pour on the salt
- Pour in as much of the water as you can. Be sure to hit the salt, so that the seasoning will be absorbed in all the soup.
- Wedge the carrots on top. If you can get them into the liquid, that will help flavor the soup. So, try for that insofar as possible.
- Cover, and cook on low for about 10-12 hours. (This gives you a really rich, excellent broth!)
- Enjoy. (And maybe freeze some of your leftovers so that they don’t go bad in your refrigerator. Depending on how many people you’re feeding with the soup.)
