Pennsylvania Dutch Chicken Corn Soup

From: Joy of Cooking: All About Soups and Stews

Ingredients:
6 cups water, or 3 cups water and 3 cups chicken stock
1 1/2 - 2 lbs chicken parts, cut into serving pieces
1 tsp salt
1/8 tsp ground black pepper
1 3/4 cups short, wide egg noodles
1 cup fresh or frozen corn kernels
1 hard-boiled egg, chopped
1 1/2 Tbsp chopped fresh parsley

Bring the water, chicken, salt and pepper to a boil in a soup pot. Skim the impurities from the surface. Reduce the heat and simmer, covered, until the chicken is well cooked, about an hour. Remove the chicken, discard the skin and bones, shred the meat, and set aside. Bring the stock to a boil. Stir in the egg noodles and corn. Cook, stirring occasionally, until the noodles are tender but firm. Stir in the shredded chicken along with the chopped egg and parsley. Ladle into warmed bowls. 

Verdict:
Thumbs up! This was a great, hearty, filling soup. I have made this a couple of times now and it is always a big hit! 

Clean Eating Slow Cooker Southwestern 2 Bean Chicken

From: Gracious Pantry

Ingredients:
4 raw, boneless, skinless chicken breasts
1 15-oz can pinto beans, rinsed and drained (or 1 1/3 home cooked beans)
1 15-oz can black beans, rinsed and drained (or 1 1/3 home cooked beans)
1 28-oz can diced tomatoes in juice (low sodium if possible)
1 lb frozen and thawed corn
1 12-oz jar of your favorite salsa

Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.

Verdict:
Thumbs up! You cannot get any easier than this, people. And this is such a delicious meal! So filling and tasty. I used my canned tomatoes from last season and they were so yummy! Also - full disclosure - I didn't have any salsa in the house so I used taco sauce! Haha! It didn't matter. This is such a great meal. Freezes great too! I will definitely be making this again in the future!

Chicken and Rice Soup

From: My Mom

Ingredients:
2-4 skinless chicken breasts
1 chicken bouillon cube
1/2 cup chopped celery, as well as a few minced leaves
1 medium onion, minced
1/4 cup chopped carrots
1 can chicken broth
1/2 cup rice
dash of garlic salt
dash of seasoned salt
1/4 tsp garlic powder
1/4 tsp onion powder

Place chicken, seasonings, and bouillon cube in saucepan with enough water to cover. Simmer for 20 minutes or until the chicken is done. Remove chicken, debone, and slice into small chunks. Return to broth. Add vegetables and chicken broth and as much water as needed to cover. Cook for 45 minutes to one hour. You can add more bouillon cubes and a hint of hot sauce for more flavor. About 15 minutes before ready to serve, add rice and water as needed. If you want a thicker soup, make a paste of 2-3 tablespoons cornstarch or flour and 1/2 cup of water. Stir the mixture until it has no lumps. Add gradually to the soup, stirring as you do so. Work up to the consistency you want.

What I did differently from the recipe:
I used boneless chicken breasts so I didn't have to debone them. I used just one bouillon cube but my mom uses more usually (2-3 I think). We both add more of all the vegetables than the recipe calls for.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love this soup when Mom makes it so I had to snag the recipe from her. It's such a comfort food, so delicious, and really simple. Highly recommend!!

(No pictures - it gets gone too fast!)   

Chicken Soup with Rice and Barley

From: Automatically Light cookbook
No pictures because I couldn't find my camera!

Ingredients:
4 (5-oz) chicken breasts, bone-in, skin removed
1 cup carrots, coarsely chopped
2 cups onion, coarsely chopped
3 cups chicken broth, defatted
4 cups water
2 chicken bouillon cubes
1/2 tsp pepper
1/2 cup long-grain white rice
1/4 cup medium barley
1 tsp dried thyme leaves

Place chicken breasts, bone side up, in the slow cooker. Add remaining ingredients through pepper. Cook on low for 7-8 hours or until a fork pierces meat easily. Remove chicken and vegetables. Puree vegetables in a blender or food processor. Skim all fat from broth. Bone chicken and cut into small pieces. Return broth and pureed vegetables to the slow cooker and add rice, barley and thyme. Cover and cook on high for about 1 hour and 15 minutes or until the rice and barley are very tender. Add chicken during the last 15 minutes.

What I did differently from the recipe:
I used boneless chicken breasts, but that's the only difference.

What I'll do differently next time:
I would probably add some more vegetables, probably either squash or zucchini at the very least.

Verdict:
Thumbs up! This was a very yummy recipe. The vegetables added a great subtle flavor, which is why I'd like to sneak extra vegetables in there the next time! This recipe is definitely a keeper.

Chicken Soup with Rice and Barley

Ingredients:
4 (5-oz) chicken breasts, bone-in, skin removed
1 cup carrots, coarsely chopped
2 cups onion, coarsely chopped
3 cups chicken broth, defatted
4 cups water
2 chicken bouillon cubes
1/2 tsp pepper
1/2 cup long-grain white rice
1/4 cup medium barley
1 tsp dried thyme leaves

Place chicken breasts, bone side up, in the slow cooker. Add remaining ingredients through pepper. Cook on low for 7-8 hours or until a fork pierces meat easily. Remove chicken and vegetables. Puree vegetables in a blender or food processor. Skim all fat from broth. Bone chicken and cut into small pieces. Return broth and pureed vegetables to the slow cooker and add rice, barley and thyme. Cover and cook on high for about 1 hour and 15 minutes or until the rice and barley are very tender. Add chicken during the last 15 minutes.