Soup season is here again and I couldn’t be more excited….though I don’t need a particular season to be in the mood for soup. I could literally eat soup every day of the year, and be one happy camper!
This particular soup is one of my favorite recipes to make. My Pop Pop was a self taught chef and loved to teach us kids how to cook. I must say…he knew what he was doing in the kitchen.
His entire mission for years seemed to be about making sure Grammy woke up from her previous nursing shift, get a good home cooked meal before she started her next shift.
This was one of the things he liked to cook for her.
My Spin
I have put my own little spin on the recipe. I add more veggies to my version along with the potatoes, and Montreal seasoning, because it feels like it adds just a small kick of flavor.
Pretty sure Pop Pop would be proud looking down on how I have taken his recipe and made it into a bigger piece of work. He taught us all well.
Other Notes
Note 1: If you are making this soup on a weekday, you can always chop your vegetables and shred your chicken the night before. Store the ingredients in small containers, and all you have to do in the morning, is throw the ingredients into the slow cooker.
By the time you get home from work, the house smells wonderful and dinner is pretty much taken care of!
Note 2: Whenever I make soup, I will typically go a bit over board and make a bigger batch than intended. I don’t mind so much, because there will be leftovers for the next day. If we don’t use it for a savory lunch option, I can always freeze the leftovers for a later day.
Ingredients You Will Need
- 2 (32 Oz.) containers chicken broth
- 3-4 Cups shredded chicken
- 2 Carrots
- I Celery stalk
- 1/2 Yellow onion
- 1/2 Green Pepper
- 1 Green onion (Scallion)
- 1/2 Cup frozen peas
- 1/2 Cup frozen corn
- Kosher salt
- Black pepper
- Montreal Chicken seasoning
- 10 Ounces wide egg noodles
- 1 Large russet potato (chopped bite sized)
Tools You Will Need
- 6 Quart Slow Cooker Crockpot
- Cutting Board
- Chef butcher knife
Instructions
1: Set your slow cooker on low and add 1 and 1/3 containers of chicken broth.
2: Rough dice your celery and add to the slow cooker.
3. Peel and slice your carrots coin size. Add to your slow cooker.
4. Finely dice the onion, green pepper, and green onion. Add to slow cooker.
5. Remove skin and bones from leftover rotisserie chicken. Shred and add to slow cooker.
6. Add 1 teaspoon of kosher salt and 1/2 teaspoon black pepper. (you can always add more later).
7. Sprinkle Montreal Chicken over surface area of slow cooker (approximately 1 tablespoon).
8. Stir ingredients. Cover and cook on low for about 4 hours.
9. About 1 hour before ready to serve, add chopped potatoes, peas, and corn.
10. Approximately 30 minutes before serving, taste the broth. Adjust salt, pepper, Montreal, and broth as needed.
Let it fall in love with itself!
11. Enjoy with a side of crusty bread, toast or sandwich of choice.
Important Tip:
It’s important to keep an eye on your soup within the last 45 minutes. The noodles, peas, and potatoes will add starch to the broth. You are looking for a nice balance of broth and substance.
Final Thoughts
The best part is…if you end up with a batch of this soup that is larger than you meant for, it will stay yummy for at least 3 months. You can always add a touch more broth when reheating it later, to add a little more life back into it.
If you’re anything like me, the leftovers won’t last more than a couple of days!
