What better way to warm you up on a very cold day than a plate of chicken soup. Personally I believe chicken soup is also great for the very hot days, it will help to hydrate you on such days. So I enjoy chicken soup not only in cold days like these but also hot days. My kids also love chicken soup, all soups in general for this reason it is appears quite often on my meal plans. Chicken soup has also been proven to protect the body against colds and other viral infections. Chicken soup is good for the body and soul. I prefer using the slow cooker to prepare my chicken soup because it is time saving but before owning one I always prepared my chicken soup in the pan. So I will be sharing both slow cooker and pan cooked recipes.

Chicken soup in the slow cooker

Ingredients

  • 800g ca 1.8lb chicken breast (I always use chicken breast but you can also use any other parts or even whole chicken with skin)
  • About 4 cups water or chicken stock/broth (With a slow cooker, put lesser water than required because there is more water that will be produced from condensation)
  • 450g or 4 cups potatoes peeled and diced into small pieces
  • 200g ca 1 cup celery root peeled and diced
  • 3 medium sized carrots scrapped and diced
  • 2 stalks leek chopped
  • 2 sprigs fresh parsley, leaves removed and chopped
  • 2 cubes chicken bouillon (optional if you use chicken stock instead of water)
  • 1 teaspoon garlic paste or 1/2 teaspoon powder
  • 2 bay leaves
  • 1/4 teaspoon dry thyme (optional)
  • Salt and Pepper to taste
  • 1 tablespoon butter
  • Olive oil for frying, about 2 to 3 tablespoons

Directions

  1. Add potatoes, carrots, leek and celery to the slow cooker.
  2. Cut the chicken breast into small diced pieces and season with salt and pepper.
  3. On high heat, heat the oil in a pan and sear the chicken breast until golden brown. Add everything in the pan to the slow cooker. If you are using other chicken parts with skin, make slits on the parts and season with salt and pepper and sear in the same way to get golden skin. If you are using a whole chicken make slits and season it like the former and you may want to roast it in the oven at 250 degrees Celsius to brown the skin. Searing or browning the chicken adds more flavor to the soup, and it also gives the chicken nice texture in the soup. Otherwise if you do not have time you may skip this step.
  4. Add the garlic, thyme bay leaves, butter, bouillon cubes smashed if you are using water and then add the water.
  5. Mix all ingredients with wooden to have uniform spread of spices and the ingredients. You can add more salt to taste if it is less.
  6. Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours. If you used whole chicken or other parts with skin, you may need to skim off extra fat from the soup depending on how fatty your chicken was (Another reason, I prefer the breast)
  7. 1 hour prior to cooking time, stir in the parsley. At the end of cooking time if you used whole parts, you will need to remove the skin, separate carcass from bones and shred or slice the meat to small pieces.
  8. To serve, remove bay leaves and serve soup with a slice of whole grain bread or a bun or even a biscuit.

Chicken soup in the pan

Ingredients

  • 800g ca 1.8lb chicken breast (I always use chicken breast but you can also use any other parts or even whole chicken with skin)
  • About 5 cups water or chicken stock/broth (With a pan, you need more liquid because it reduces in the end that increase)
  • 450g or 4 cups potatoes peeled and diced into small pieces
  • 200g ca 1 cup celery root peeled and diced
  • 3 medium sized carrots scrapped and diced
  • 2 stalks leek chopped
  • 2 sprigs fresh parsley, leaves removed and chopped
  • 2 cubes chicken bouillon (optional if you use chicken stock instead of water)
  • 1 teaspoon garlic paste or 1/2 teaspoon powder
  • 2 bay leaves
  • 1/4 teaspoon dry thyme (optional)
  • Salt and Pepper to taste
  • 1 tablespoon butter
  • Olive oil for frying, about 2 to 3 tablespoons

Directions

  1. Follow directions 1 to 6 above but adding ingredients to a soup pan.
  2. First bring the soup covered to a boil then continue cooking on low for at least 2 hours.
  3. Add parsley 30 minutes to end of cooking time. At the end of cooking time if you used whole parts, you will need to remove the skin, separate carcass from bones and shred or slice the meat to small pieces.
  4. To serve, remove bay leaves and serve soup with a slice of whole grain bread or a bun or even a biscuit.

Important notes/ tips

  1. You can also use egg noodles instead of potatoes and these should be added between 30 to 20 minutes towards the end of cooking time.

I hope you will find this recipe as yummy as I do. Do you enjoy chicken soup? How do you prepare it?