Growing up, this was a favourite dish, and even now, a good bowl of Grandpa’s chicken soup is always welcome.
All ingredients quantities are flexible. I think it’s the proportions that matter, and the combination of flavours blending together.
I always make my own chicken broth, saving chicken bones from when I serve unseasoned/basic chicken dishes, or when I cut the meat off of bone-in raw meat. Simply fill a slow cooker with bones, cover with water, have on high for an hour or two, then leave to simmer for a couple of days. I then strain the broth, and freeze in about 2c portions. This can then be used for soup base, gravy, etc.
For the soup:
Add to a slow cooker or pot on the stove:
2c. chicken broth
2 carrots, chopped
1-2 stalks of celery, chopped
1 small onion, chopped (optional)
frozen corn – 1c or so
cooked chopped chicken
salt & pepper to taste
1 bay leaf
poultry seasoning – I usually add a good dash of it, stir and smell it – if it has a full, pleasant aroma – you have enough. If not, add a bit more.
Add enough hot water so it looks like a good soup ratio.
If desired, you can add rice or chopped potatoes when you first put the soup on – just make sure you add a bit extra water for the rice to absorb. Approx 1/2-1c of rice – depending on how big a pot of soup you’re making. Just remember, rice will double/triple in quantity once it absorbs the water.
If you don’t want rice, you can add pasta about an hour before serving. I love quinoa pasta, so add it for the additional nutrients. Just remember pasta expands a lot, so you might end up with more of a stew than soup.
For a slow cooker – once you’ve added all the ingredients, place on high for about an hour. Then turn down for 4-8 hours (depending how long you’ll be out).
For stove top – bring ingredients to a boil, then turn down to low and simmer for an hour or so. Remember to stir periodically so it doesn’t stick or burn.
Taste test to see if you’ve added enough salt & pepper before serving.
Enjoy! This freezes beautifully, but I find that it gets eaten before it makes it to the freezer.