How to cook a healthy crockpot vegetable noodling soup
The following article was written by Joanne MacNeill.
It is part of our weekly feature, Crockpot recipes, which features recipes to make for a crock pot or to cook on the stovetop.
This recipe is based on the CrockPot Chicken and Vegetable Soup from the Food Network series Crock Pot Chickens.
I used a crocker pot, a traditional soup pot, to make the soup.
The soup is rich and flavorful.
The chicken is cooked thoroughly, without sticking to the sides of the pot.
The vegetables are cooked with salt, sugar and vinegar and a touch of paprika and chili powder.
The rice is cooked to a fluffy, tender texture.
This soup is best served with rice noodles.
For this soup, the ingredients were: Chicken: 1 pound boneless chicken breasts (or chicken breasts, boneless thighs, skin on) 3 tablespoons chicken broth 1 tablespoon olive oil 1 tablespoon rice wine vinegar 1/2 teaspoon salt 1 teaspoon pepper 2 tablespoons water 1/4 teaspoon cayenne pepper For the vegetables: 3 tablespoons olive oil 3 tablespoons diced carrot 1 cup diced green onions 1 cup sliced carrots 1 cup celery 1 cup broccoli 1 cup red cabbage 1 cup cauliflower 1/3 cup cabbage rabe 1/6 cup broccoli rabe (or cauliflower puree) 2 tablespoons diced green onion 1 teaspoon dried oregano 1/8 teaspoon dried thyme 1/16 teaspoon dried parsley 1/10 teaspoon dried basil 1/12 teaspoon dried garlic 1 teaspoon minced shallots 1/5 teaspoon dried chives 1/15 teaspoon dried rosemary 1/20 teaspoon dried fennel 1/30 teaspoon dried bay leaf For the rice: 1 cup water 2 cups white rice 1 cup white whole wheat pasta 2 cups chicken broth 2 cups water 1 1/7 cups water For the soup: 2 tablespoons olive or vegetable oil 2 tablespoons rice vinegar 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon cinnamon 1 teaspoon onion powder 1/ 2 teaspoon garlic powder 1 cup chicken stock 1 teaspoon salt For the noodles: 3 cups water 3 cups white noodles 1 cup rice noodles 1/ 3 cup chicken broth For the sauce: 1 tablespoon butter 1/ 4 teaspoon salt 2 tablespoons soy sauce 2 tablespoons wine vinegar 2 teaspoons sugar 1/ 1 teaspoon fresh thyme pinch of cayanne pepper For serving: 1/ 8 cup fresh broccoli rabi (or rice) 2 cups carrots, shredded 3 cups cabbage rabi 2 cups broccoli rabis (or watercress) 2 medium red cabbage, shredded 1 cup green onions, sliced 1 cup baby carrots, sliced 2 cups baby green beans, sliced For more soup ideas: Chicken and vegetable soup recipe: Crock pot chicken and vegetable soups.