Delicious Leftover Crock Pot Chicken Soup
This is a super simple crock pot chicken soup. It was created to avoid waste. Because quite frankly…why waste it?
We hadn’t been to the grocery for a while and had carrots and celery in the crisper that had seen better days. And there were a few potatoes left in the bin…plus I’ve got dried beans hanging in the pantry almost always. So that and a bit of leftover (or raw) chicken… and supper went in the crockpot.
If you don’t think you have enough to make up soup just cut it up and toss it in a freezer bag. Date it and wait ’til you DO have enough stuff. I wouldn’t leave it in the freezer over a month without blanching it but you’ll probably have plenty of “stuff” by then. Then you can soak a couple cups of beans overnight OR open a can of beans in the morning and toss it all together.
If you are actually planning out freezer meals you’ll probably like the taste and texture of red potatoes better. They tend to freeze better. But that wasn’t what I had on hand, nor was this little endeavor pre-planned.
It made a really tasty soup in the end. I hope you like it. Give it a shot or make up your own. Let us know your results!
I make this sort of leftover soup a lot. You need about 2 cups of meats, 4 to 6 cups of vegetables, 2 to 3 tablespoons of bouillon and 5 to 8 cups of water. Plus spices and for us ALWAYS garlic. There really isn’t an exact science here. It usually turns out pretty good and you don’t have food going to waste either.
A quick note. IF you use beans they either need to be leftovers that are already cooked or canned. If you want to use dry beans they’ll need to be cooked overnight before you make this (or any) soup. I’ve made this mistake before…it’s pretty crunchy and gross.
Spray or oil your crockpot insert. It’s much easier to clean up later.
Serve them up with this “Cheater” Crock Pot Bread and you’ll be all set.
Hope you enjoy! Happy Crockin’.
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- 2 cups chicken raw, leftovers or pre-made all work well
- 1 can of beans, any type
- 2 cups carrots , sliced
- 1 cup celery , sliced
- 2 cups potatoes , diced
- 1 tablespoon garlic , minced
- 2 tablespoons chicken bouillon
- 1 tablespoon dried parsley
- 5-8 cups water
- Spray, oil or butter your slow cooker insert.
- Toss in all the ingredients.
- Cover and cook on low 6 to 8 hours or on high for about 4.