Slow Cooker Chicken Soup Five Ways

Monday, March 21st, 2016

I love chicken soup, and what’s not to love? It’s healthy, curing anything that ails you (so long as what ails you is a cold). It’s comfort food. It’s so easy to throw together in the slow cooker.

Not to mention, my toddler always asks for “more sauce” – something that always lets me sigh in relief. A toddler can never eat too much nutritious food.

Yup, chicken soup great.

The varieties I’ve shared with you below are my five favourite varieties, and while my directions are for a slow cooker, you could adapt this to a stove-top quite easily.

The varieties I’ve chosen are ones that I use in my meal plans:

  • Jiggs Dinner Chicken Soup

  • Mushroom Pepper Chicken Soup

  • Broccoli Potato Chicken Soup

  • Mexican Corn Chicken Soup

  • Tex-Mex Tomato Chicken Soup

Jiggs Dinner Chicken Soup was inspired by Newfoundland Sunday Dinner. Cooked root veggies, plus a dash of Mt. Scio Savoury give this a bit of that sunday dinner flavour, without all the gravy.

Side note: for those of you not from Newfoundland, yes, it’s actually “Savoury” and not “a seasoning which is savoury instead of sweet”. We use it like mainlanders use sage. Because it’s better. There ya go.

Mushroom Pepper Chicken Soup was inspired by my refrigerator. Yes, that’s right, I only had mushrooms and peppers to go with my chicken one day, so that’s what I made. And it was good. So it got put into the meal plan on regular rotation.

Broccoli Potato Chicken Soup was created when I got tired of the same-old same-old. This creamy soup features Broccoli prominently, and the potato and chicken back it up. The secret weapon that makes this so amazing is that ubiquitous vegan delight, nutritional yeast. While this recipe isn’t vegetarian, it’s actually surprisingly improved by nutritional yeast.

Mexican Corn Chicken Soup was inspired by Mexican corn chowder, and while my version is not creamy, it’s still got that tasty Tex-Mex flare that I love. Don’t tell anyone, but I only stumbled across this version because I ran out of cream of chicken soup when I was trying to make Mexican corn chowder. I mean, totally meant to do that… *shifty eyes*.

Tex-Mex Tomato Chicken Soup is another “oops, I don’t have enough ingredients” sort of recipe. What got thrown in the pot smells a lot like chili, and the soup itself definitely has a bit of a tasty kick. The secret to this one is chipotle chili powder, which gives it a slightly different flavour from the Mexican Corn version.

Now that you’re acquainted, here’s how you make the soup:

Chicken Soup 5 Ways Recipe

Ingredients – All varieties

  • 2 large chicken breasts
  • 1 diced onion
  • 3 stalks diced celery
  • 3 Tablespoons olive oil
  • 1 Litre chicken broth
  • Salt, to taste (about 1/2 teaspoon, or two light dustings)
  • 1/4 teaspoon cumin

Ingredients – Jiggs Dinner Chicken Soup

2016-03_slow-cooker-chicken-soup-four-ways-2
  • “All Varieties” ingredients above
  • 2 large carrots, diced
  • 1 small turnip, diced
  • 2 small potatoes, diced
  • Seasoning:
    • 2 Tablespoons summer savoury
    • Pepper, to taste (about 1/4 teaspoon, or one light dusting)

Ingredients – Mushroom Pepper Chicken Soup

2016-03_slow-cooker-chicken-soup-four-ways-1
  • “All Varieties” ingredients above
  • 1/2 pound mushrooms, sliced
  • 1+1/2 large peppers, diced
  • 1 medium jalapeno, minced (optional – adds a bit of a spicy kick)
  • Seasoning:
    • 1 teaspoon chili powder
    • 1/2 teaspoon oregano
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper (optional – also adds spiciness)

Ingredients – Broccoli Potato Chicken Soup

  • “All Varieties” ingredients above
  • 2 cups broccoli florets, in chunks
  • 2 small potatoes, diced
  • 1 can cream of chicken soup
  • 1/2 cup nutritional yeast
  • Seasoning:
    • 1/2 teaspoon garlic powder

Ingredients – Mexican Corn Chicken Soup

  • “All Varieties” ingredients above
  • 1+1/2 cups frozen corn
  • 1/2 large red pepper
  • Seasoning:
    • 1 Tablespoon chili powder
    • 1/2 teaspoon oregano
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon thyme

Ingredients – Tex-Mex Tomato Chicken Soup

2016-03_slow-cooker-chicken-soup-four-ways-3
  • “All Varieties” ingredients above
  • 1 large can diced tomatoes (about a Litre)
  • 1/2 large red pepper
  • Seasoning:
    • 1 Tablespoon chili powder
    • 1 teaspoon Chipotle chili powder
    • 1/2 teaspoon oregano
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon thyme

Tools

  • Slow cooker
  • Knife and cutting board

Directions

The directions below apply to all varieties, except where noted. It’s the same process, just different ingredients.

  1. Season your chicken breast and place it in the bottom of the slow cooker. Drizzle with oil. Make sure all the seasonings dust both sides of the chicken.

    It’s important that the chicken be on the bottom, as this makes sure it’s completely cooked quickly, avoiding food safety issues.

  2. Add the diced onion and celery.

  3. Add the rest of the veggies in layers, dusting with salt, as desired.

  4. Add the broth and cream-of-chicken soup (if applicable). If you’re using a low-sodium broth, make sure to add a bit more salt to the veggies before you add the broth.

  5. Cook on low for 8 hours or high for 3 hours.

And there you have it! Five ways to make chicken soup in a slow cooker, each with their own unique twist.

So, what’s your favourite chicken soup variety? Share them in the comments below!

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