To finish off my Learning Project, I decided to try out both a new recipe and a new kitchen appliance — I made homemade crock-pot chicken noodle soup.
Pinterest had literally hundreds of different crock-pot chicken noodle soup recipes, which was handy, but also a bit daunting — it was difficult deciding which recipe to pick. I ended up choosing a recipe that was originally posted on the food blog Family Fresh Meals. This is a food blog that I have not used yet during my Learning Project, so I thought I would try it out. You can check out the recipe here. I did make a few changes. First, instead of using uncooked chicken breasts, I bought a pre-cooked whole chicken and shredded the meat ahead of time. This is a little trick that my mom taught me as a way to reduce the amount of work later on. Another change that I made was that I added some red pepper flakes to the soup to give it some spice.. I did this because I bought unsalted chicken broth which my mom told me tends to be a little bland. I also altered the cook time of the recipe. The recipe says to cook the coup on low for 6-7 hours. However, I don’t have 6-7 hours to wait for my soup to cook because I am a student nearing the end of my degree and I have about a million papers and projects to do still. I found a handy slow-cooker conversion chart helped me figure out that if I wanted the soup to be done sooner then I needed to it on high for 2-3 hours instead.
I have never used a crock-pot before, so this was a fun adventure. Using the crock-pot made the cooking process extremely easy. The prep work, which was basically chopping up vegetables, took about 10 minutes. Then all I had to do was plug in the crock-pot, put on the lid, and turn it on. That was the extent of the work that I had to do for three hours — I was able to let the soup cook while I did homework and I didn’t have to worry about checking on it. After three hours, I lifted the lid, poured in the noodles, cooked the soup for an additional 10 minutes, and voilà — my soup was done. Super simple.
The soup was delicious. And as a bonus, it was relatively inexpensive to make. For just over $20, the recipe made a enough soup to fill a 4L ice-cream pail — roughly a week’s worth of lunches for two people. Here’s the breakdown of how much I spend on ingredients:
Cost For Ingredients:
- Chicken – $8.97 for 1 whole chicken
- Carrots – $1.88
- Celery – $1.47
- Yellow onion – $0.98
- Bay leaves – $1.99 for a package
- Garlic – $0 (had at home)
- Parsley – $0 (had at home)
- Thyme – $0 (had at home)
- Chicken broth – $3.96 for 2 cartons
- Noodles – $2.47 for a box
- Salt – $0 (had at home)
- Pepper – $0 (had at home)
- Olive oil – $0 (had at home)
Total Cost = $21.72
Working with a crock-pot was cool. I can see it being beneficial when I am a teacher because I would be able to put the ingredients in the crock-pot in the morning before I left for school and come home to a fully-preparing meal at the end of the day. I am looking forward to exploring more crock-pot recipes — let me know if you have any favourites!