Recipe: Homemade Slow-Cooker Chicken Soup

I made this in my 5-quart slow cooker.  This is low-carb and low-fat.

Step 1 -

Ingredients:

• 48 oz. Swanson’s Chicken Broth
• 3 Large Split Breast Chicken Breasts w/bone & skin
• 1 Large Sweet Onion
• 1 Large Red Onion
• 1 Head of Garlic
• 1 Tbsp. Garlic Powder
• 1 Tsp. Onion Powder
• Salt & Pepper

I start this just before bed.  Pour chicken broth into slow cooker and turn on low.  Rinse chicken breasts and add to pot.  Clean onions and garlic and add to pot (cut onions in quarters if needed).  Add spices, cover and cook on low overnight.  In the morning shut off cooker, remove chicken to separate bowl, and pour broth through sieve to remove larger ingredients.  Place broth and chicken in refrigerator. 

Step 2 -

Ingredients:

• Prepared broth
• Prepared Chicken Breasts
• 3 cups water
• 3 or 4 large Celery Stalks
• 1 Medium Carrot
• 1 Red Bell Pepper (membrane and seeds removed)
• 2 Jalapenos (membrane and seeds removed)
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Paprika
• Salt and Pepper to taste

Remove broth and chicken from fridge.  Skim fat off the top of broth, place back into slow-cooker and turn on high.  Add the water.  Clean and chop celery, carrot, bell pepper and jalapenos and add to broth.  Clean the chicken of bone and skin and cut into 1/2 inch cubes, place in broth.  Add spices, cover and cook on high for about 3 hours or until vegetables are tender.

[Via http://nevergiveupblog.wordpress.com]

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