2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 to 5 cups water
1 T dried parsley
1 T dried dill
6 oz noodles

Directions:

Slice carrots, celery and onion. Place in crock pot. Add chicken, broth, water, and spices. Cover and cook on low 8 to 10 hours. One hour before serving, remove chicken and vegetables from pot. Add 6oz. noodles to pot, cover and turn to high. While noodles are cooking, shred the chicken and mince the vegetables. Return chicken and veggies to the pot. Cook till noodles are done.

3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles

Directions:

Put vegetables in crock pot. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from crock pot. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. Run the veggies through the food processor. Return chicken and veggies to crock pot and heat through. It takes the noodles about 20 minute to cook.

1 lg Whole fryer
1/2 c Diced celery
4 ea Cloves minced garlic
3 ea Bay leaves
4 ea Qts water
2 tbs Butter
1 c Sliced mushrooms
1/4 c Cream sherry
Green onions for garnish
1 c Diced onions
1/2 c Minced parsley
1 c Chopped carrots
1 ts Poultry seasoning
12 oz Broad egg noodles
1 c Sliced onion rings
1 c Diced carrots
Salt and pepper to taste

Directions:

First, take the chicken and wash it thoroughly – that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn’t look edible. (But do not remove the chicken skin or any of the fat! You need the skin to make a rich stock. ) Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 cup of chopped carrots and bay leaves, poultry seasoning and *2quarts of water.

Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to high, and cook for at least six hours. Remember, the longer you cook, the richer the base stock and the more tender the chicken. While the chicken is slow-cooking, it’s a good time to prepare your noodles Go ahead and boil them according to package directions. but Do not cook them until done! Keep in mind that you’re going to drop them into a soup, so you want them el dente (firm), otherwise they’ll turn to pure mush by the time you eat them.

Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly – if you cook the noodles all the way, the soup’s consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that’s okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bite-sized pieces.

Then, in a heavy 12- inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they’re tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper.

Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots – along with the sherry, the Tabasco, and as soon as it comes to a boil, reduce the heat to low and simmer the soup about 30 minutes to allow all the flavors to thoroughly blend. When you’re ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. I used several generous shakes of Tabasco. It was spicy, but not overwhelmingly hot and fiery.

3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth-I use the Swansons Healthy Request, fat free
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. noodles – I use the “No Yolks” brand broad noodles

Directions:

Put vegetables in Crock Pot. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from Crock Pot. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. you can run the veggies through the food processor. Return chicken and veggies to Crock Pot and heat through. It takes the noodles about 20 minutes to cook. Serves about 6 hungry folks. use a 5 qt Crock Pot for this. you can also use frozen chicken breast right out of the freezer.

1 lb. ground beef
1/2 c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 (10 oz) package frozen whole kernel corn
1 (9 oz) package frozen cut green beans
4 c. hot-style vegetable juice (like V-8)
1 (14 1/2 oz) can Italian-style stewed tomatoes
2 Tbs. Worcestershire sauce
1 tsp. dried basil
1/4 tsp. pepper

Directions:

In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat. In Crock Pot combine meat mixture, coleslaw mix, frozen corn, frozen beans, vegetable juice, undrained tomatoes, Worcestershire sauce, basil, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 6 servings.

1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce

Directions:

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

2 medium zucchini cut into bite sized pieces
1 large chopped onion
1 (2 inch) cinnamon stick
3/4 pound stew meat cut into bite sized pieces
2 (14.5oz) cans diced tomatoes with oregano, basil and garlic, undrained
1/2 tsp pepper
Cooking Spray
3.5 cups hot cooked orzo (about 1 3/4 cups uncooked rice shaped pasta), cooked without salt or fat

Directions:

1. Place first 6 ingredients in slow cooker coated with spray. Stir well. Cover and cook on high 1 hour and low 7-9 hours. Discard cinnamon stick. Serve over cooked orzo.

Directions:

1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking)
2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving. Serve with cheese, if desired.

6 potatoes — peeled and cut into 1/2′ cubes
2 medium onions — diced
2 carrots — thinly sliced
2 ribs celery — thinly sliced
2 cans {14 1/2 oz. each} chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half

Directions:

Combine first 8 ingredients in a slow cooker.Cook covered at High 3 hours or until vegetables are tender.Stir together flour and half and- half stir into soup.Cover and cook 30 minutes or until thoroughly heated.

1 bulb fennel (about 1 to 1 1/4 pounds), trimmed, quartered and sliced) reserve some “fennel fronds” for garnish, if desired
1 large onion, chopped
2 carrots, finely chopped
2 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
8 boneless, skinless chicken thighs, all visible fat removed
4 cans (about 14 ounces each) chicken broth – or your own homemade broth
1 cup orzo (rice shaped pasta)
6 ounce bag of baby spinach (about 4 cups)
1/3 cup coarsely shredded Asiago cheese

Methods:

Lightly spray a five-quart Crock-Pot slow cooker with cooking spray.Place fennel,onion,carrot and garlic in slow cooker stir in about half of the salt and pepper spread mixture evenly over bottom.

With kitchen shears or knife, cut each chicken thigh into 4 to 6 pieces. Season chicken chunks with remaining salt and pepper. Place chicken atop fennel/onion mixture. Pour chicken broth over. Cover.

Set slow cooker on high and cook for 1 hour; lower to low setting and continue to cook for 2 hours longer.

Stir in orzo; cover and cook on low for 1 1/2 hours longer. Check to see if orzo and chicken are tender; if necessary, cook about 30 minutes.

Place spinach atop chicken/orzo mixture do not stir.Cover and continue to cook on low for 10 to 15 minutes.Turn off heat.Stir spinach into chicken/orzo mixture.Taste adjust seasoning if necessary.

If desired garnish with some of the reserved feathery fennel fronds.Top each serving with some Asiago cheese.