Happy fall, y’all!! The temperature has dropped in NYC and that means it is time to bust out the crockpot. I have this thing about fall and crockpots… basically I try and cook every meal in the crockpot when the season changes to the fall/winter months for some reason. Just seems cozy {and easy}! So today I woke up a little under the weather, which is weird because I haven’t been congested in a long time. But, I traveled this weekend and stayed in a hotel which usually gives me the sniffles.
Anywho, because of that, I woke up wanting chicken noodle soup. My sweet hubby was going to make it for me and then reminded me that I just bought the new Skinnytaste Fast and Slow cookbook. I love all things Skinnytaste and was pumped to get her new cookbook. I flipped to the soup section and found a recipe titled “Pressure Cooker Chicken Soup for my Soul”. Well, I don’t have a pressure cooker and I assumed it was chicken noodle. It was not but it got me inspired!!
So this recipe is inspired by Skinnytaste, but I made some adjustments to use ingredients we already had in the pantry and to make it in a crockpot. And it turned out yummy!! Perfect for the fall!
Enjoy!!
Make sure to comment below if you make this dish and post on social media with the #lyraandjane! I would love to hear your feedback! And let me know if you try it with sweet potatoes in stead of red potatoes. I think sweet potatoes would be yummy in this soup!
Crockpot Chicken Soup
Equipment
- slow cooker
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic minced
- 6 red potatoes diced
- ~1 cup scallions chopped
- ½ red bell pepper chopped
- 15 oz canned corned drained
- 15 oz canned diced tomatoes
- 3½ cups low sodium chicken broth
- 1 cup water
- 3 tsp cumin
- ⅓ cup cilantro chopped (leaves & stems)
- 2 bay leaves
- 2 cups cooked chicken shredded
Optional
- avocado
- corn chips
- Mexican cheese
Instructions
- (Before I started the soup, I cooked the chicken in the crockpot. I used Trader Joe's frozen chicken, placed it straight in the crockpot on high. Once it seems to be thawed, season with salt, pepper and 2 tsp of cumin) then cook for about 45 minutes, or until done. Remove from crockpot and shred. Wipe out crockpot.)
- On high heat, pour in olive oil. Once heated, add garlic, potatoes, 2/3 scallions, 2/3 cilantro, bell pepper, season with salt and pepper. Cover and cook for about 30 minutes
- Next, add corn, tomatoes, 1 tsp cumin, chicken broth and water. Stir to combine
- Add in bay leaves. Cover and let cook for about 3 hours, stirring occasionally
- After two hours, add in the shredded chicken and season with salt, pepper and cumin to taste, cover and continue cooking for the last hour. You may need to add 1/2-1 cup of brother/water depending on how "soupy" you want it
- Once soup is ready, serve, and top with remaining cilantro and scallions. You can also add avocado, cheese and corn chips if desired