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Mix and Match Chicken Soup

This soup is so versatile because I can add different things, or thicken it up and put it over noodles or rice, or make dumplings, or any number of other ways of fixing it.



  • 1 whole chicken (or you can use 1 bag of chicken breasts, thawed and cut up, plus 2 large cans chicken packed in water)
  • 1 large bag frozen mixed vegetables
  • Salt to taste (kosher salt works great here)
  • Pepper to taste
  • Cilantro to taste
  • Minced garlic to taste
  • Minced onion to taste
  • Chicken broth - two 32 oz cartons (I prefer Swanson)


If using a whole chicken, boil it in a Dutch oven till the meat falls off the bones. Let cool, Separate meat from bones, skin and gristle. Cut the meat into bite size pieces.

Put all ingredients into a 5-1/2 qt. or larger (no smaller or it won't all fit!) crock pot. Set it to cook for 8-10 hours.

When it's done, scoop it into the size containers you want. Let them cool on the counter then put them in the freezer. Don't forget to label them with the type of soup and the date you put them in the freezer.

To serve you can use the following variations:

  • Boil some noodles, drain. Add to the soup.

  • Prepare some instant rice according to the directions. Add to the soup

  • Eat it without either of these

  • Thicken it up with broth/flour mix and add some dumplings

  • Thicken it up even more and serve over rice or noodles

  • Or use your own imagination and come up with some more ways!


Servings: Varies
Time:About 15 Minutes Preparation Time
8-10 Hours Cooking Time

By Cricketnc from Parkton, NC


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