I seem to have caught some kind of bug, and am not feeling well today. I’m wanting comfort food, and today this is it.
Make the stock overnight in your slow cooker:
- In your slow cooker, combine the following:
- 1 whole chicken (average 3 pounds)
- 1 large onion, peeled and quartered
- 2 ribs of celery, large chunks
- 2 carrots, large chunks
- 3 cloves of garlic, peeled
- 3 sprigs of fresh thyme or 1 tsp dried thyme
- 1 bay leaf (optional)
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups water
Set your slow cooker on low and cook 8-10 hours. Remove chicken from slow cooker (you’ll need a slotted spoon). I refrigerate for at least an hour so that the chicken is cooled when I begin to debone it. Strain the broth and refrigerate to make skimming the fat from the top easier.
Make the soup on the stove top:
Sautee the following until onions are translucent:
- 2 tablespoons unsalted butter, 2 tablespoons olive oil
- 1 large onion, diced
- 2 ribs of celery, diced
- 2 large carrots, peeled & diced
- 2 cloves of garlic, minced or grated
Deboned chicken, cut into bite-size chunks
Chicken stock that you skimmed the fat from
- 1 quart low sodium chicken stock
- 1 cup frozen green peas (optional. I add them if I am in the mood)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1/4 teaspoon ground sage
Bring to a boil and add 1 package (16 ounce) package of Linguine noodles, broken into fourths
Cook 8-10 minutes, stirring occasionally until pasta is cooked to your taste.
Note: This is a low sodium recipe. You may want to adjust the salt for you and your family.
As the soup sits, the pasta will absorb more and more of the broth.