Prep 10 mins
Cook 7 hrs
Adapted from A Year of Slow Cooking. Sort of wonder if leftover rinds from cheese or cooked tortellini (instead of spaghetti noodles) might be good in this too.
- 6 cups water
- 2 cups cooked dark chicken meat, cut into bite size pieces
- 1 sweet potato, peeled and chunked
- 1 cup broccoli, cut into florets
- 1 small onion, diced
- 1⁄2 cup celery, chopped
- 2 teaspoons chicken bouillon granules
- 1 tablespoon balsamic vinegar
- 1 teaspoon balsamic vinegar
- 3⁄4 teaspoon kosher salt, estimating
- 1⁄4 teaspoon pepper, estimating
- 6 ounces spaghetti noodles, raw and broken into pieces
- 4 ounces raw spinach leaves, chopped
- 4 tablespoons parmesan cheese (optional garnish) or 4 tablespoons asiago cheese (optional garnish)
- Line your slow cooker with a liner.
- Put water, chicken, all vegetables EXCEPT for the spinach leaves into the crock pot.
- Stir in the bouillon and vinegar.
- Salt and pepper to taste.
- Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
- 15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach.
- Cover and turn crock pot up to high.
- Garnish with parmesan and asiago cheeses, if desired.
We really enjoyed this, although I did make some changes. I used broth instead of water and bouillon and added cauliflower and carrots. I also used my Thanksgiving turkey legs from last year... they were prefect for this! I'll probably add celery next time too. It was the perfect soup for our first real cold Fall day. Thanks for posting!