Here comes another recipe from A Year of Slowcooking. Who doesn't want chicken noodle soup when it is finally cool enough to need long sleeves outside? I busted out the brand new digital crockpot for this recipe, and I can tell it has changed my life already (and you can see it's gorgeousness in the above photo.) This crockpot holds 6 Quarts, so not to repeat the overflowing that occured with the Shepherd's Pie.
Ingredients:
1 1/2 cups already cooked chicken meat (I used 3 boneless chicken breasts.)
6 cups water
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste (probably a good 1 teaspoon, since the base is water)
50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used about half a bag of egg noodles.)
1 large handful raw spinach leaves to add at the end (I forgot to buy the spinach, so we went without.)
Parmesan and Asiago cheese, optional garnish
Directions:
Start with a slow cooker with 6 cups of water, and add chicken. Add all vegetables except for the spinach leaves. Stir in the bouillon and vinegar. Salt to taste. Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and flip to high.
Garnish with parmesan and asiago cheeses, if desired.
We absolutely enjoyed it and it was a definite comfort food!
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