I set this awesome soup going while I was out on Monday, and it’s turned out SO GOOD. It doesn’t have the Hubby seal of approval (because it is soup and he isn’t a fan of soup, so he hasn’t even tried it yet) but I reckon it’s fantastic. It has officially risen to the position of “Go-To Chicken Soup Recipe” in my collection.
The recipe came out of an old recipe book that I got from an op shop. I suspect the book is from the early 80s or something, some of the recipes are a *little* bit scary… (There’s a recipe for one of those savoury jelly salad cake things. It contains calamari. UGH!)
This recipe has a GF variation (see end of recipe).
Serves: 6-8 (ish) – could serve up to 10, depends on how much water you add and how hungry you are.
- 2L chicken stock
- 2 chicken breasts, chopped (or 4 thighs)
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 large leek, chopped
- 2 carrots, small dice
- 2 tsp crushed garlic (as always, I used about twice as much garlic)
- 2 tsp vege stock powder (or 1 cube – whatever amount makes 500ml stock)
- 410g can creamed corn
- 1 cup frozen peas
- 1 cup frozen corn
- 375g packet egg pasta, broken up
- 500g chinese cabbage, shredded
- Saute onion, leek, garlic and celery until beginning to soften. I did this in my slow cooker itself, as I have a saute function. This saute step was not included in the original recipe, so you could probably skip it if you don’t want to dirty a separate pan and you can’t saute in your slow cooker.
- Put all ingredients EXCEPT frozen veg, pasta and cabbage into the pot. Add a little more water if required (I didn’t need to). Cook on LOW for 6-8hrs.
- At the last 30mins of cooking time, add cabbage, frozen veg and pasta.
- Serve and enjoy 🙂
Disclaimer – there is no cabbage in the photo, because I forgot to add it! I’d chopped the cabbage up when I prepped everything at the start, and then put it back in the fridge… so I sort of forgot about it when I put the pasta and frozen veg in (because I didn’t check the recipe again). By the time I realised, it was far too late. I would have killed the pasta if I’d cooked it for another 30mins when I realised I’d forgotten.
Variations: If you’re gluten free, you could easily make this GF by just skipping on the pasta. Cabbage (if you chop it the right way) is an EXCELLENT pasta analogue in soups.
You could also add whatever veges you happen to have around the house if you wanted to, but make sure you add hard veg (potatoes, carrot, swede, etc) at the start of cooking, and soft veges (cabbage, zucchini, spinach) in that last 30mins.