Monday, February 22, 2010

Slowcooker Rich Veggie Soup

The best thing about being back home in Indiana on vacation is the fact that I get to cook again. It's just not right to cook in another woman's kitchen, am I right? I've cooked in my mother's and grandmother's kitchens, but it's just not the same.

While being back I've had to clean out my cupboards and make use of the food before it all goes bad. The boy isn't a cook so I take pride in whipping up delicious meals that we can enjoy together and I can freeze leftovers for him to eat when I'm gone. This is one of the dishes I created and it's sort of a play on the lovely French Onion Soup, but with lots of extras and TONS of flavor! I would make this again and again through the winter. I can't wait to get my garden started to use fresh vegetables in this. :)

1 1/2 cups of Swanson's chicken broth
1 can of Swanson's beef broth (14 oz.)
2 envelopes Lipton's Recipe Secrets Onion Soup & Dip Mix (one box worth)
2 large boneless skinless chicken breasts, frozen
2 stalks of celery, cleaned and chopped
3 medium carrots, cleaned and chopped
3 Yukon gold potatoes
thick slices of homemade bread or a thick bread, slightly hard
shredded cheese

In slow cooker pour Onion Soup mix into the bottom. Place frozen chicken breasts on top.

Add in veggies and broth. Place on low overnight and cook for 8+ hours. If you have one of the newer slow cookers I've noticed they tend to boil on low, which is not good! If this is the case then I recommend cutting the cooking time in half or shorter. My cooker is ancient so it doesn't have this problem, hehe. :)

The next day use forks to dig out the chicken breasts and they should fall apart and be incredibly tender. Help pull them apart with forks and place back into the soup. Cover and keep on low until ready to serve.

When ready to serve ladle into soup bowls that are broiler and/or oven safe. Place a thick piece of bread on top of soup and pour on as little or as much shredded cheese as you so desire. My opinion? The more gooey cheese the better!

Place under broiler and heat until cheese is hot and bubbly! Watch carefully as broiling can overcook and burn the cheese so keep your eye on it :) You can also bake in the oven instead, but I find it takes considerably longer.

Check back soon and I'll be adding my homemade bread recipe!

*I am in no way affiliated with the products used or websites linked. I was not paid to use the products. These are items I use and like and would like to share.

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