Happy 100th post! I am so excited to have hit the 100 post mark, and I am also happy that you are here to read them. Thank you! Today I have a recipe that will help get you through the rest of the winter. Enjoy!
It's the middle of winter and for 2 weeks I have been battling a never-ending cold. During this time, I didn't want to cook anything too hard or too complicated. It was time to break out my mom's chicken soup recipe. Like all my recipes, this one has a twist (sorry Mom!). I wanted it easy to make and yummy to eat, so I made it in the slow-cooker versus the stove top. The first time I made this soup in the slow-cooker was around Christmas when I was busy shopping, and we needed a good, hearty and healthy meal, but I was just too busy to cook. I put the ingredients in the slow-cooker and then left to do my Christmas shopping. When I came back, my soup was almost done and my house smelled heavenly! Being sick with cold after cold, I was in the mood for some comfort food and chicken soup is always what the doctor asked for.
What makes this chicken soup different from the rest? This soup contains my mom's secret ingredient. I never knew what it was, but when we were young and mom made her soup, we would be sweating at the end of the bowl. When my husband and I were living together, he got pretty sick so I called Mom to ask her for her chicken soup recipe. I also asked her, what was in it that makes you sweat every time? Mom's answer – chili powder. Holy smokes! So here it is, Mom's Flamin' Slow-Cooker Chicken Soup.
Flamin' Slow-Cooker Chicken Soup
1 lb boneless chicken breasts & thighs
Salt & pepper to taste
32 oz. chicken stock
1 cup water
1 ½ tbsp. garlic powder
3 tbsp. chili powder
1 bag of frozen mixed vegetables
½ cup pasta (optional)
2 chicken (or vegetable) bullion cubes (optional)
Place chicken and onion in slow-cooker. Add chicken stock, water, garlic powder and chili powder*. Cook soup on high for 4 hours or until chicken is done. Cut chicken. If broth has boiled down too much, add ½ cup more water and the bullion cubes. Add more chili powder if soup is not spicy enough. Add mixed vegetables and continue to cook for 20 minutes. If you would like to add pasta to your soup, add the pasta and cook for 20 more minutes.
*Note: listed in the ingredients are 3 tbsp chili powder. Mom's note? "Cover the entire top of the liquid with chili powder." Use as much or as little to taste.
Mom always made her chicken soup with Bisquick dumplings, but I've added pasta here for ease-of-use. The dumplings always absorb a lot of the liquid in the soup and this tends to happen more in the slow-cooker, so I left them out. If you want to add the dumplings, leave out the pasta and follow the directions on the side of the Bisquick package. I hope you enjoy the soup!