Thursday, September 22, 2011

In the Kitchen With Jason: Creamy Farmhouse Chicken and Garden Soup


This recipe looked good, which is why we made it. This soup was so yummy and very easy to make.


Ingredients
  • 16 oz frozen stir-fry vegetable mix (we like the one with the mini corn on the cobs)
  • 1 cup frozen corn
  • 1 zucchini, sliced
  • 3/4 to 1 lb of chicken
  • 1 clove garlic, minced
  • 1/2 tsp thyme
  • 14 oz chicken broth
  • 2 cups uncooked egg noodles
  • 1 cup half and half
  • 1/2 cup frozen peas
  • 2 Tbsp parsley
  • 2 Tbsp butter
  • 1 tsp salt
  • 1/2 tsp pepper

Directions
  • Coat the bowl of a 4 1/2 quart slow cooker (we used a 6 quart and it worked just fine) with cooking spray.
  • Dump in the frozen stir-fry veggies, frozen corn, and sliced zucchini and mix a little.
  • Put the chicken on top of the veggies.
  • Sprinkle the minced garlic and thyme over the chicken and dump the chicken broth over everything.
  • Cover and cook on high for 4 hours.
  • Uncover and remove chicken. Set it to the side for now.
  • Add noodles to the slow cooker and recover, cooking for 20 more minutes.
  • While the noodles are cooking, chop up the chicken into bite sized pieces.
  • After the 20 minutes are up uncover the slow cooker again add all remaining ingredients, including the chicken into the slow cooker.
  • Give it a good stir and let sit for 5 minutes to lower chances of burning before serving
This soup makes about 4 servings. We did have a little bit of reservation about this soup because of the half and half, but it turned out great. Jess went on and on about how good it was, and that's when I know a recipe is a winner.

Please enjoy!

-Chef Jason

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