One of my favorite meals to have during the winter is Chicken Soup. Not only is it delicious and comforting, but I am also 99% convinced that a bowl of homemade soup will fend off the cold or flu. You’ll often find me making Chicken Soup after hearing my coworkers cough or sneeze all day.
Recently, I discovered that I could make at least the chicken broth in my slow cooker. Yay!
I start by adding a whole chicken to the slow cooker and fill it almost to the top with water.
Typically, I add only 3 more ingredients – ginger, onion, and salt.
This time, I had a few leftover carrots and celery in the fridge, so I threw those in as well.
I added ground ginger since I didn’t have fresh ginger on hand. If I were making this soup for Tina, I would omit the ginger since she hates it. Honestly, you can’t really taste a ginger flavor. It gives the soups a warmth and depth instead.
I just set this to cook for 8 hours on low.
When I make Chicken Soup on the stove top, I will occasionally skim the top of any foam. When I use the slow cooker, I like to strain the broth.
I ended up adding some already cooked rice to the broth along with some baby spinach for last night’s dinner. Other times, I add egg noodles, udon noodles, orzo, or even ditalini and stelle for chicken noodle soup.