Easy slow cooker chicken soup recipe two ways
If you family has been poorly this year (we were all laid low last week with full-on flu!), these recipes will be perfect for you. Using the slow cooker also means less standing if you’re not too steady on your pins. Chicken soup is exactly what you need when anything else feels like it’s just too much hard work to eat and you can make this easy slow cooker chicken soup recipe two ways!
The first recipe is a classic “Jewish Penicillin” , adapted from my favourite New York Cook Book. Chicken soup has been proven to help dissolve mucus (why am I mentioning mucus in a recipe post? Bad call!) and to have mild antibiotic properties against “nasty bugs” (technical term).
The second recipe, which is for a Brazilian “Canja”, comes further down, after the verdict. It’s also a winner for coughs, flu and colds.
It’s a classic and it’s very welcome at this time of year. We enjoyed it the first time immensely and added some egg noodles. Dumplings would also be fabulous.
Later in the week, my husband was still suffering so I made a Brazilian Canja.
I reheated 3 cups (750 ml) of the soup with an added cup of water (250 ml) and another stock cube. To this I added 3/4 cup of rice (200g roughly) and let it all simmer for half an hour. Meanwhile, in a small frying pan, I sweated off a chopped onion, a chopped green pepper and 2 more cloves of garlic. Once they were soft (5 minutes), I added 2 chopped tomatoes and 3-4 chopped rings of Jalapeno chilli and cooked till soft. Once the rice was done, I added the veggies to the soup and simmered for a further 10 minutes. I also added some imaginary chopped parsley (you might be courageous enough to go into your garden and get some on a stormy night, but I wasn’t). It ended up making a very thick soup/stew but it was magical and did us both a lot of good. The imaginary parsley was a particularly nice touch and added an interesting flavour!