Old Fashioned Chicken Noodle Soup CrockPot Recipe

The Ingredients.


1 store-bought rotisserie chicken carcass, or 1 1/2 cups already cooked chicken meat
6 cups water ( I use my homemade veggie broth)
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste (probably a good 1 teaspoon, since the base is water)
50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used Trader Joe's brown rice)
1 large handful raw spinach leaves to add at the end
Parmesan and Asiago cheese, optional garnish

The Directions.

If you're going to use a chicken carcass, cook it on low overnight in the water. In the morning, unplug the crock and let it cool before digging in with CLEAN hands to pick out the bones. Strain through a colander (retaining liquid!) if desired.
Or, start with a slow cooker with 6 cups of water, and add chicken. Add all vegetables except for the spinach leaves. Stir in the bouillon and vinegar. Salt to taste. Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.

15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and flip to high.

Garnish with parmesan and asiago cheeses, if desired.

The Verdict.

This is such a wonderful, comforting soup. The balsamic vinegar does two things: 1, it really darkens the broth which provides a nice color, and 2, it brings the chicken flavor out so nicely while providing a touch of a tang. The tang is nice, because it fools your tongue into thinking it's tasting salt----which is mostly what you taste in canned chicken noodle soups.

Absolutely delicious. This fed our family of four for dinner, with just a bit leftover (and the kids were able to have 3rds!)

SOURCE: A year of crockpotting blog

DIABETIC ITALIAN MEATBALL SOUP

Yield: 8 servings (about 2 cups each)

Source: "1,001 Recipes For People with Diabetes"
Via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste

DIRECTIONS

Mix ground turkey, egg whites, bread crumbs, 2 cloves of
garlic, and 2 tablespoons of Italian seasoning until well
blended; shape mixture into 32 meatballs. Spray large saucepan
with cooking spray; heat over medium heat until hot. Cook
meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions,
remaining 2 cloves garlic, and remaining 1 tablespoon Italian
seasoning to saucepan; heat to boiling. Reduce heat and simmer,
covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat
and simmer, uncovered, until pasta is al dente, about
10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving (about 2 cups):

Calories: 270, Fat: 8.7 g, Cholesterol: 31.7 mg,
Sodium: 174 mg, Protein: 19 g, Carbohydrate: 30.2 g

Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat

DIABETIC CHICKEN SOUP WITH LIME AND CILANTRO

Yield: 5 cups (5 servings)

Source: "The New Family Cookbook for People with Diabetes"
via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split,or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves

DIRECTIONS

Bring the broth to a simmer in a large saucepan.
Add the chicken; cover and simmer over low heat until
it is just cooked through, about 8 to 10 minutes.
Remove and shred the chicken. Return it to the broth; add
the lime juice and bring the soup to a boil. Ladle into
soup bowls; sprinkle with cilantro.

Nutritional Information Per Serving (1 cup):

Calories: 102, Fat: 4g, Cholesterol: 41mg, Sodium: 126mg,
Carbohydrate: 2g, Dietary Fiber: 0g, Sugars: 1g, Protein: 18g

Diabetic Exchanges: 2 Lean Meat

2 WW Points

Old Time Chicken Noodle Soup

SOURCE: Soup’s On
Cookbooklet by Joanna Lund



4 cups (two 16 ounce cans) Healthy Request Chicken Broth

½ cup water

1 cup diced celery

2 cups diced carrots

¼ teaspoon dried basil

1-1/2 C diced cooked chicken breast (8 oz)

1/8 t black pepper

1 t dried parsley flakes

1-1/2 cups uncooked spiral noodles.



In a large saucepan, combine chicken broth, water, celery, and carrots. Add
basil. Mix well to combine. Bring to a boil. Add chicken, black pepper, and
parsley flakes. Mix well to combine. Lower heat. Cover and simmer 15
minutes. Stir in noodles. Continue cooking, stirring occasionally, about 12
to 15 minutes or until noodles are tender.



Serves 4 – 1-1/2 cups

211 calories, 3 g fat, 24 g pro, 22 g carb; 3 g fiber

Crockpot Polish Style Sausage and Pasta

Served as is this is a great soup. To make this more saucy and more a plate ready meal, drain the tomatoes and add a little tomato paste to thicken to consistency if desired.



Ingredients

1 pound kielbasa -- sliced
28 ounces canned tomatoes -- undrained
9 ounces frozen green beans -- French cut
1/2 cup Red wine
2 cloves garlic -- minced (2 to 3)
1 medium onion -- sliced in rings
1 medium green pepper -- chopped
1 teaspoon Basil -- crushed
1/4 teaspoon Pepper
1 pound pasta -- bow-ties are good
4 ounces Parmesan cheese

Nutritional Info

Fat: 21.9g Carbohydrates: 39.0g Calories:419.0 Protein: 18.3g


Add all other ingredients except pasta & Parmesan. Simmer on low for 6-8
hours.

Cook pasta according to directions.

Ladle Kielbasa over pasta in large bowls. Pass the Parmesan cheese to
garnish.



Number of Servings: 8

Pot Roast Soup

I have really started using my crock pot lately. Last night we
had Pot Roast Soup from Potful pg 125. It was very good.
We had a roast on Sunday and I used the leftover meat and
gravy for this soup.

The roast I also cooked in the crock. 1 can of beef broth, 1 can golden mushroom soup and 1 roast.

Pot Roast Soup, serves 6

1 1/2 c diced cooked lean roast beef
1 1/2 c sliced carrots
1 c chopped celery
1/2 c chopped onion
2 c diced raw potatoes
1 (10 3/4 ox) can Healthy Request Tomato Soup
1 teaspoon dried parsley flakes
3/4 c hot water
1/8 teaspoon black pepper
1 (12 oz) jar Heinz Fat Free Beef Gravy

Spray a slow cooker container w butter-flavored cooking spray.
In prepared container, combine roast, carrots, celery, onion
and potatoes. Stir in tomato soup, parsley, water & pepper.
Add gravy. Mix well to combine.

Cover & cook on LOW for 6-8 hours. Mix well vefore serving.

HE 1 1/3 Protein, 1 Vegetable, 1/3 Bread, 1/2 Slider,
15 Optional Calories

172 Calories, 4 gm Fat, 13 gm Protein, 21 gm Carbohydrate, 595 mg
Sodium, 25 mg Calcium, 2 gm Fiber

Diabetic - 1 Meat, 1 Vegetable, 1 Starch/Carbohydrate

Pasta E Faglioli Soup

Pasta e Fagioli (Core)

Add your daily healthy oil requirement to your
portion if you need it.

1 lb lean ground beef
1 (29 oz.) can diced tomatoes
2 (14 oz.) cans Great Northern beans, undrained
10 oz. box frozen chopped spinach, thawed
and squeezed dry
2 (14.5 oz.) cans chicken broth
1 (8 oz.) can tomato sauce
3 cups water
1 TBS minced garlic
1 TBS dried parsley
1 tsp garlic powder
1.5 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/2 lb whole-wheat seashell or small,
shaped pasta
Grated or shredded soy or
fat-free parmesan (optional)

In a large stockpot, brown beef.

Add diced tomatoes, beans, spinach, chicken
broth, tomato sauce, water, garlic, parsley,
garlic powder, salt, pepper and
basil.

Bring to a boil; reduce heat and let simmer,
covered, for 40 minutes.

Add pasta and cook uncovered until pasta is tender
(approximately 10 minutes).

Ladle soup into individual serving bowls.

Top with cheese, if desired.

Serves 6 - 8

Southwestern Cauliflower and Ham Soup

Southwestern Cauliflower and Ham Soup
submitted by Dawn

"Serve hot with a slice of cheese bread. Enjoy!"

PREP TIME 16 Min COOK TIME 14 Min READY IN 30 Min

INGREDIENTS (Nutrition)
1 tablespoon olive oil
1/2 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 1/2 cups cauliflower florets
1 cup chopped cooked ham
1 1/2 cups shredded Pepper Jack cheese
1/4 cup potato flakes
5 tablespoons chopped fresh cilantro

DIRECTIONS
In a large pot over medium heat, cook onion in oil until just beginning
to brown. Pour in broth and bring to a boil. Stir in cauliflower, bring
to a boil again and cook until cauliflower is tender, 2 to 5 minutes.
Remove half of cauliflower mixture and puree in a blender or food
processor until smooth. Return to pot with ham and cheese and cook until
cheese is melted. Stir in potato flakes and heat through. Serve topped
with cilantro.

National Treasure Bean Soup

National Treasure Bean Soup


Steaming bowl of beans in hand, The Husband turned to me and said,
“These are a national treasure.” Whether you choose pinto, navy
or great northern beans this easy recipe will earn you raves.

It’s a highly nutritional dish that fits most any budget. Use a left
over ham bone or omit meat ingredients for a totally vegetarian dish.

1 pound dry pinto, navy or great northern beans
2 – 3 bay leaves
4 – 6 cloves garlic
1 tablespoon coarsely ground pepper
½ bunch of parsley – about 1 cup, stalks and all (I dice for the crockpot)
2 carrots
2 stalks of celery
1 medium yellow onion
4 – 8 ounces pork “ends and pieces” (I OMIT)
¼ cup apple cider vinegar (I omit-I don't feel it needs it)
Salt 1 teaspoon
1 sweet onion
Hot sauce (I prefer “Crystal Sauce”)

Pick through the dry beans for stones. Place the beans in a Dutch oven, cover with
fresh cold water and soak for 8 hours.


Place the carrots, celery, yellow onion, bay leaves, pepper, garlic cloves,
parsley and pork in bottom of Dutch oven or slow cooker.


Drizzle the olive oil on top.

Drain and rinse the beans and add them to the pot. Cover with fresh cold water
to a scant inch above the beans. On a stove top, turn the heat on high.
Without allowing the pot to come to a boil, immediately reduce the heat to a
slow simmer when the water is about to boil. Place lid on top, slightly askew to vent some
steam and cook until tender; between 3 and 6 hours depending on the simmer.
 In a crock pot, cook on low for 10 – 12 hours until tender and creamy.

If you’re serving the beans over rice, approximately 30 minutes before the
beans are finished, prepare according to package directions.

Peel and chop the sweet onion.

When the beans are cooked, remove bay leaves.

Add salt if you like. Add ¼ cup of vinegar wait a minute or two, taste
 and adjust to your liking.

Serve the beans with or without the rice. Garnish with a hand full of sweet
onion and a few dashes of Crystal Sauce.

These beans taste even better the following day

Tip: Do not add salt or vinegar to your beans until they have finished cooking.
 Acidic ingredients cause bean skins to become tough during cooking.

Stuffed Green Pepper Soup

submitted by Paulissa Kipp

1/2 lb ground sirloin or ground round
(I also use beef Stew meat in this soup)
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 can (14 ozs) low-sodium beef broth
(I use veggie broth-it's lower in sodium)
1 can (14.5 ozs) diced tomatoes (undrained)
1 can (10-3/4 ozs) low-sodium tomato soup (undiluted)
(I use no-salt added tomato juice & a little tomato paste
instead)
1 1/2 cups hot cooked brown rice

Heat small Dutch oven over medium-high heat.

Add beef and cook 3 minutes or
until browned, stirring to crumble.

Add chopped green bell pepper and onion
and cook 8 minutes or until tender.

Stir in black pepper, broth, tomatoes
and tomato soup; bring to boil.

Reduce heat and simmer 45 minutes.
Spoon 1/4 cup cooked brown rice into each bowl;
top with 1 cup of soup.

Serves 6
220 Calories;27g Carb;12g Protein;7g Fat;3g Fiber

Sun-Tribune

PAULISSA'S NOTES:  In my house, this soup is so popular that I double the recipe
so there will be leftovers.