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Posted: Oct/04/2009 12:28 PM PST
I have a crockpot that I will be making chicken noodle soup in. This might be a real off the wall question. Can you just put the chicken in raw once the broth is made with boullion cubes and just cook it as the soup is being made with the carrots, celery, onion. The noodles will be added last. I thought maybe one extra step could be improvised and skipped. |
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Posted: Oct/04/2009 1:03 PM PST
Do you mean a whole raw chicken, skin and all? Well, I wouldn't do it that way because I like to be able to skim the broth for fat. And what about the bones? You would probably be better off just to cook the chicken separately and add it to the crockpot skinned and chopped along with the noodles. I know it is tempting to skip steps but not if you have to toss out the end product because you don't like how it turns out  . Been there, done that.
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Posted: Oct/04/2009 2:56 PM PST
ii think make the broth with the chicken not the bullion itd be healthyier that way too |
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Posted: Oct/05/2009 2:49 AM PST
I would be using the boneless skinless chicken breast. It would be cut up in little pieces. I will probably cook it seperate. thank you for the help. They do say to not experiment when you know how to do it right to begin with. Thanks again. 
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Posted: Oct/05/2009 7:59 PM PST
I think if you're using boneless, skinless breast you wouldn't want to cook it that long in the crockpot. It would get very dry. If you were using a pot on the stove, I'd say it was safe to add it raw, because it would boil quickly. In a crock pot, obviously it won't boil, and I'd be afraid it might not get hot enough to kill any bacteria on the raw chicken, so Yeah, I'd cook it separately too for this recipe. PS if you cooked dark meat chicken in the crock pot the whole time, then took out the cooked chicken, pulled it off the bone, cut it up and put it back, it would work and probably be tastier than the boullion cubes. |
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Posted: Dec/21/2009 2:32 PM PST
This is Dec but I will reply cause I love chicken soup. I use a whole chicken the fresher the better. Add to crock pot with two or three inches of water. Add seasoning (I like lots of pepper, garlic, basil) When the chicken becomes loose at the leg bones and wings lift it out with a couple of cooking forks or tongs carefully place on nearby bowl/plate. Let cool a little while. While its cooling cut up some carrots, celery leaves, green onions, if I don't have enough broth in the pot I add some. I debone the chicken and put all the chicken meat back into the pot (will not be dry like the breast meat) When the carrots are semi tender I add some homemade or store bought homemade style noodles. Then determine if there is a need for more pepper, salt & garlic. This soup gets us all well quickly when we are down with a cold. |
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Posted: Feb/18/2010 11:47 PM PST
I love chicken soup. My recipe makes 2 large servings or 4 small ones. I usually make the broth the night before. Ingredients for broth: 1 whole chicken cut into 8 pieces *see note under ingredients list 1 whole onion 1 bell pepper 3-4 cloves of garlic(smashed) Cumin (sorry, I season by eye usually..I'd guess 2-3 tablespoons) Salt (at least one tablespoon) Pepper to taste Ground Anato (about a teaspoon) Paprika (about a teaspoon) Dried Thyme (about a teaspoon) 3 culantro leaves(hard to find, so it's optional) Water *NOTE: I remove the breasts from the body with a filet knife. I do this because the breast gets very dry when boiled in liquid. I usually make something else with the breasts.. or you can grill them, cut them in cubes, and then toss them in the finished soup. To make the broth, just toss all the chicken parts(minus breasts) and other ingredients into a large pot. Fill the pot with just enough water to cover everything. Cover the pot and bring to a rolling boil over high heat. Once boiling, lower temperature to medium and continue to cook for about an hour. Remove from heat and let it cool completely. Then strain out all the ingredients and discard everything except the chicken parts you'd like to eat. Then, put your broth in the refridgerator overnight or for at least 3 hours. When you are ready to make your soup, you will find a layer of fat on the surface of your broth. Skim all of it off with a spoon. Soup ingredients: The leftover cooked chicken parts 1 carrot 2 potatoes Corn (on the cob or frozen, if on the cob..cut in small pieces) Noodles Add chicken, carrots and potatoes to the broth. If your using corn on the cob, put that in now too. If using frozen corn, do not put it in now. Bring the broth to a boil. Continue until veggies are cooked through. Once veggies are done, now you can throw in the frozen corn and noodles. If your adding grilled chicken, add it now as well. Boil for about 5 minutes and once noodles are fully cooked, your soup is ready to eat. Taste and adjust seasoning to your liking. *You could also add a pinch of "bijol" for color if available. |
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Posted: Feb/22/2010 4:10 PM PST
I've done boneless skinless chicken breasts in my crock pot a zillion times. I put them in and put enough water in just to cover the bottom about an inch and let it cook all day until when I pick it with a fork it almost falls apart. Usually in the cooking I'll flipflop them around now and then and add a little more water periodically. They turn out fine. I never use boullion because I don't do much salt in anything. If you do a whole bunch of it you can take some out and add your vegies and use the extra for other things like fajitas or chicken sandwiches. I do my noodles seperately since I often freeze the soup in jars. I can just add the soup and vegies to the noodles and part of that hot water. Then I'll salt and pepper it or let other's do their own. |
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