Canned soup is known for having a very high level of sodium per serving and making your own is much healthier to consume as well as very easy to make. Another benefit? The cost! If you compare the cost to create your own vs. canned it is easy to see big savings by making your own.
I don't usually measure my vegetables as I just chop and toss them in until it looks right. Making soup is a wonderful way to use up small amounts of fresh veggies that may otherwise go to waste. I've averaged the amount used for the recipe below...since it's homemade there is no right or wrong. If you want more onion, then add it! Want less carrots? Cut back the amount!
That Girl Can Cook! Crock Pot Chicken Soup
Serves 4 to 6
1 large chicken breast, thawed & cut into pieces (about 6 oz.)
2 cloves minced garlic
1 large carrot, chopped into pieces
1 large stalk celery, chopped into pieces
1/2 cup purple onions, chopped
1 bay leaf
3 chicken bouillon cubes
4 cups of hot water
2 Tablespoons Extra Virgin Olive Oil
Several dashes of Mrs. Dash, original
Cooked Pasta (I used about 1 cup dry)
- Throw chopped chicken, garlic, carrots, celery and onion into crock pot;
- Dissolve 3 bouillon cubes into the 4 cups of hot water - once dissolved add to crock pot;
- Stir olive oil into soup mixture;
- Add seasonings to taste.
- Cover and cook soup in crock pot on low for 6 to 8 hours (or High for 4 to 5 hours.)