In light of this new cold weather, I decided it was time to break out the soup recipes. I tried this one in crockpot, since I had to go into the office on Monday and wanted something warm and comforting to come home to that night.
Shredded Chicken Soup
Kitchen Canister original
1 whole chicken (about 2 pounds)
1 bag of shredded carrots
1 package of cheese tortellini
2 15 oz cans of low sodium chicken broth
fresh ground black pepper
Rinse chicken and remove gizzards. Pat dry and place in crock pot. Add water to crockpot until it covers about half of the chicken. Add spices above to taste. Cook chicken on low for 8-10 hours.
After the chicken is cooked, remove from crockpot and shred using two forks, setting aside the legs and wings for leftovers. Add the chicken broth to the stock created by roasting the chicken all day. Put the chicken back in the crockpot and add the carrots and tortellini. Let cook on high for about an hour and. Top each bowl with parmesean cheese and serve with crusty piece of bread.
Servings: about 7
This soup lasted us almost all week. On the last night, I had to add some additional broth because the noodles sucked it all up. Make sure you use a lot of pepper to bring out the flavor in this soup. It tasted so much better with the cheese on top.