So first, the chicken that leads to an amazing soup...
Crockpot Shredded Chicken:
3 boneless skinless chicken breasts, about 1-1.5 lbs depending on the size
2-3 stalks of celery
2 cups of chicken stock (I buy low-sodium, organic when it's on sale. Make sure it is stock, not broth. Stock has so much more flavor.)
1/4 tsp each onion powder, garlic powder, salt and pepper
Place the celery on the bottom of the crockpot and the chicken breasts on top. Pour the chicken stock around the chicken and sprinkle the chicken breasts with the seasonings. Cook on high for 4 hours.
And now for the soup...perfect comfort food, whether you are sick, cold, or just want a one pot healthy meal for your family. I just realized I don't have that many pictures - I must have been concentrating on the enchuritto recipe.
Chicken Vegetable Soup
1 chicken breast, diced/shredded (from the recipe above)
the cooking liquid from the shredded chicken recipe above (discard the celery stalks)
2 cups of water
1 T olive oil
2 T chopped onion
2 stalk on celery, diced
1 large carrot, diced
1/2-3/4 cup of frozen spinach (or even more if you prefer and your children don't mind)
1/2 cup ditalini pasta, or any other small pasta, uncooked
In a large pot, heat 1 T olive oil over medium heat. Cook the onion, celery, and carrot until soft, about 10 minutes, stirring occasionally to prevent burning. Add the frozen spinach and stir frequently until melted and heated through, 2-3 minutes.
|2 dishes with 1 recipe! Don't do double the work!!!|