Chicken Pasta Soup - Crock Pot
June 23rd 2014
Chicken Pasta Soup
Ingredients:
4 chicken thighs
2 chicken legs
1 bag of frozen carrots
1 small onion
1 bunch of celery
1 bay leaf
salt and pepper
1 TSP thyme
1 TSP brick oven seasoning
4 cups chicken stock
2 cups of water
3 TBSP flour
3 TBSP olive oil
1/2 lb of some small pasta
Oyster crackers
Directions:
1. Season chicken generously with salt and pepper and place on the bottom of the crock pot
2. Chop celery, onion and carrots small enough to fit on a soup spoon and toss in the crock pot
3. Add seasonings to crock pot along with chicken stock and water
4. Put crock pot on high for 5 hours
5. Take out the chicken pieces 2 at a time and shred. In batched, heat a small sauté pan with 1 TBSP olive oil and add in the shredded chicken pieces from just 2 pieces. Toss until heated and cooked through. Add 1 TBSP flour, salt and pepper and stir. Cook out the flour for about 1-2 minutes. Return to crock pot
6. Repeat with other pieces of chicken and rest of olive oil and flour. This should give your soup a good consistency.
7. Add in your small pasta noodles. Let cook on high for about 20 minutes.
8. Serve with oyster crackers
Today's wine selection is:
The Waxed Bat
2011 Reserve
Mendoza, Argentina
Malbec 30%/Cabernet Sauvignon 70% Blend
Well-rounded with velvety tannins and apparent oak flavor from its 12 months in barrels. You will taste black berry, black currant, and smoky vanilla. This is a versatile wine and was also part of my summary BBQ favorites. But, with the complex and rich flavor of this soup, I am going to have a glass tonight with dinner.
Chicken Pasta Soup
Ingredients:
4 chicken thighs
2 chicken legs
1 bag of frozen carrots
1 small onion
1 bunch of celery
1 bay leaf
salt and pepper
1 TSP thyme
1 TSP brick oven seasoning
4 cups chicken stock
2 cups of water
3 TBSP flour
3 TBSP olive oil
1/2 lb of some small pasta
Oyster crackers
Directions:
1. Season chicken generously with salt and pepper and place on the bottom of the crock pot
2. Chop celery, onion and carrots small enough to fit on a soup spoon and toss in the crock pot
3. Add seasonings to crock pot along with chicken stock and water
4. Put crock pot on high for 5 hours
5. Take out the chicken pieces 2 at a time and shred. In batched, heat a small sauté pan with 1 TBSP olive oil and add in the shredded chicken pieces from just 2 pieces. Toss until heated and cooked through. Add 1 TBSP flour, salt and pepper and stir. Cook out the flour for about 1-2 minutes. Return to crock pot
6. Repeat with other pieces of chicken and rest of olive oil and flour. This should give your soup a good consistency.
7. Add in your small pasta noodles. Let cook on high for about 20 minutes.
8. Serve with oyster crackers
Today's wine selection is:
The Waxed Bat
2011 Reserve
Mendoza, Argentina
Malbec 30%/Cabernet Sauvignon 70% Blend
Well-rounded with velvety tannins and apparent oak flavor from its 12 months in barrels. You will taste black berry, black currant, and smoky vanilla. This is a versatile wine and was also part of my summary BBQ favorites. But, with the complex and rich flavor of this soup, I am going to have a glass tonight with dinner.
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