My slow cooker works hard while we are out-and-about, enjoying the beautiful mountain air. Please make your own soup! It is so easy, and economical.
Remember, you can always follow Nurture’s Recipe Framework for a Slow Cooker and be creative in coming up with your very own recipes.
Canned soups can be loaded with excess salt, or worse, monosodium glutamate (MSG) and its hidden derivatives (hydrolyzed protein, textured protein, autolyzed yeast, yeast extract, or yeast food).
Canned broth can also be guilty of these additives, so be sure to select a high-quality brand of broth (or make your own; I do this every week in the winter) when making soup.
Here is a soup I came up with recently—very delicious and unique! I’ll call it Thai Chicken Soup.
Ingredients:
– 1 pound boneless skinless chicken breasts, cut into chunks
– 1 large Chinese cabbage, washed and roughly chopped
– 2 packages of mushrooms, washed and sliced
– 1 bag (16 oz) frozen broccoli, or use fresh
– 1 bunch cilantro, washed and chopped
– 2 TBS lime juice
– 2 TBS fish sauce
– 2 tsp sugar
– 2 tsp thai chili paste
– 1 finger of ginger, peeled and chopped
– 2 stalks of lemongrass, finely chopped (or 2 tsp dried)
– 1 32 box chicken broth
– 2 cans (14 oz) coconut milk
Directions:
Combine ingredients in a slow cooker. Cook in the slow cooker on high for 4-6 hours or on low for 8-10 hours.
Noodles (if using): cook according to package. Drain and mix noodles into soup prior to serving, or add separately to each bowl.
Optional: green onions (also works as a garnish). Cilantro and basil work great too!
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