Chicken Thigh Crock Pot Soup

Not sure how appetizing this title sounds but that’s what I call this and I make it almost every week. The only two ingredients that are always in it are boneless, skinless chicken thighs and Better Than Bullion. Otherwise, possibilities are endless with added ingredients. You can add any type of vegetables and the cooking time won’t change whether you use fresh or frozen. When it’s almost done, you can either throw in uncooked rice or uncooked pasta or wait until it’s done and add previously cooked rice or pasta.

I don’t use any salt, onions, or garlic and it still comes out really, really good with the following ingredients.

  • One package (about 6 pieces) boned, skinned chicken thighs (turkey would work very nicely too)
  • 1 T olive oil
  • 1 package frozen vegetables or 2-3 cups chopped fresh vegetables (squash, sweet peppers, carrots, etc.)
    • This time I used frozen “dinner vegetables” but you could use green beans or stew vegetables.
  • 3 cups hot water with 2 tsp Better Than Bullion mixed in
  • 1 tsp dried basil
  • 1 tsp dried Italian seasoning
  • 1 tsp dried methi (an Indian parsley)
  • 1/3 cup uncooked Jasmine rice (or any rice or pasta of your choice)
  • Instructions:
    • Turn crock pot on to high; add the olive oil
      Toss in the vegetables and then the chicken thighs on top
      Sprinkle in the dried seasonings
      Pour the bullion mixture over everything
      Cook on high for about 3-4 hours
      Check the chicken with a fork or spoon — if you can easily shred it, it’s done
      Add the uncooked rice or pasta and continue cooking about 20-30 more minutes
      Take just the thighs out, shred them with a fork, and then put them back in

    Note that the rice or pasta will absorb most of the liquid by the second day so you may have chicken casserole instead of soup on day two.

    Fairly healthy, especially if you have to avoid a lot of sodium, garlic, and onions. And good enough to be enjoyed by everyone.

    Before adding rice

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