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At a Glance
Cook Time : 8hr 
Course : Entree, Lunch, Soup
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Cuisine : U.S. Regional
Occasion : Family Dinner
 
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Crockpot Chicken Soup

From Diana Rattray,
Your Guide to Southern Food.
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Crockpot soup with Mexican seasonings, celery, summer squash, chickpeas, and other ingredients.

INGREDIENTS:

  • 3 to 3 1/2 pounds chicken parts (1 broiler-fryer, cut up)
  • 1 medium onion, quartered
  • 1 rib celery, cut up
  • 1 dried bay leaf
  • 2 teaspoons salt
  • 6 whole peppercorns
  • 1/2 teaspoon ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 small yellow summer squash, sliced
  • 1 cup canned chickpeas (garbanzos)
  • 1/4 cup chopped fresh cilantro or parsley for garnish

PREPARATION:

Wash chicken (or turkey) well. Place in crockery pot. Add 1 quart water, onion, celery, bay leaf, salt and peppercorns. Cover and cook on LOW for 7 to 8 hours, or until tender. Lift chicken from broth and let cool. Remove meat from bones and cut into small pieces. Strain broth and return to crockpot. Turn heat to HIGH. Add cumin, garlic powder, chili powder, oregano, summer squash and chick-peas. Cover and cook for 1 hour longer. Add the chopped chicken and heat through. Ladle into bowls and top with chopped cilantro or parsley.
Makes 6 servings.
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