Before all the broth is added (prettier, so you can see all the goodies), and after. Photo (c) attribution: Alice Enevoldsen
From Julie Enevoldsen
Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)
Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.
This would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft.
This is the same recipe as the stew for Chicken and Dumplings.
A big bowl of the tastiest chicken soup. Photo attribution: Alice Enevoldsen
I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.
From Debbie Gift
Put it all in a pot and cook until the chicken is done and the celery is soft. If you have enough energy, chop everything into bite size pieces first.
This recipe would be just as effective in a slow cooker. Try 4 hours on high, or better 8+ on low, but make sure the chicken is cooked through.
I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition. The greatest thing about this one, is that you can make it by just tossing all the ingredients in a pot if you’re the sick one. No chopping needed.
The greatest thing about this one, is that you can make it by just tossing all the ingredients in a pot if you’re the sick one. No chopping needed.
From Alice
For adding at the end
Toppings
Mix potatoes and corn with flour in the slow cooker. Add spices and broth. Cook 4 hours on high or 8 hours on low.
Take cooked chowder (potatoes should be soft) off the slow cooker 30 minutes early, and put on stovetop. Once you have a good boil going, sprinkle in last 3 tablespoons flour and stir to combine. Allow to cook bubbling for at least 2 minutes.
In a separate pan over medium-high heat melt margarine and soy cream cheese, stirring constantly. Add xanthan gum and then slowly add the soymilk a little at a time. Once you have a thick cream about as thick as heavy whipping cream, pour that into the soup and stir to combine.
If you’re looking for the true “dump meal” version of this, skip all these last steps after the heading “Optional.” Consider adding ¼-⅓ cups of your heaviest milk substitute — an enriched soymilk or soy creamer at the very end. If it looks like it curdles a little with this, add a pinch of xanthan gum at the same time.
Serve topped with bacon, chives, green onions, and/or alder smoked salt.