Ive only put whole chickens in my crock pot a couple of times so I couldnt remember whether to put liquid in with it or not. I went online to see if I could find a recipe that would tell me one way or the other and ran into this INCREDIBLE recipe that made the most flavorful chicken I think Ive ever eaten. Heres a link to the Whole Chicken Crock Pot Recipe. I followed the recipe pretty much to the letter, using the reduced salt amount (per reviews), and substituting some of the chopped onions with halved button mushrooms because its what I had in the house. I also added the 2 halved lemons to the chicken cavity and let the lemons & seasoning sit on/in the chicken overnight. I cooked mine for a full 8 hours but thats because I wasnt home to check the pop-up timer. It was still incredibly moist and flavorful. Kudos to the author of that recipe!
And because we had this HUGE chicken and only 3 people to eat it Saturday afternoon, the leftovers got taken off the bone, skin was removed, and it was thrown in the fridge. Then I had the idea to use it in a soup because I hadnt made soup in a while and I had just watched The Tale of Despereaux on Netflix.
I remembered that I had saved a vegetable soup recipe in my cookbook from a short stint on Weight Watchers in 2011. The following recipe is an adaptation of the Weight Watches 0 point Garden Vegetable Soup recipe using that leftover crock pot chicken and some beans thrown in for added protein to support the Medi-Weightloss plan. I think the results are incredible... I had to stop myself from eating it because my stomach felt like it was starting to stretch midway through a second serving!
Missys Medi-Friendly Chicken Soup
2 cups chopped leftover crock pot chicken (white/dark meat)
1 can cannellini (white kidney) beans, rinsed
8 cups fat free reduced sodium chicken broth
3 Tbsp tomato paste
1 1/3 cups carrots, peeled & sliced
1 cup yellow onion, diced
5 cloves garlic, minced
3 cups green cabbage, diced
1 cup fresh green beans, chopped
1 cup zucchini, diced
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
Spray a large saucepan or dutch oven with non-stick cooking spray and heat on medium. Saute the carrot, onion, and garlic until softened (about 5 mins). Add broth, chicken, cannellini, cabbage, green beans, tomato paste, basil, oregano and salt. Bring to a boil then reduce heat and simmer, covered, for 15-20 mins or until green beans are tender. Stir in the zucchini and simmer covered again for 4-5 minutes. Note: Makes 8-10 servings. Each 1/8 serving is approx. 150 calories, 1g fat, 34mg cholesterol, 824mg sodium, 434mg potassium, 18g carbohydrates (6g fiber, 2.5g sugar), 18g protein
Heres a photo I just took of how two servings of this soup looks (in my leftover container)... probably should work on a picture of it in a nice bowl or something for the next time I decide to share!
And the sad part about all of this? There was still MORE chicken left over! I was thinking of making my own chicken salad but I think the hubby snuck in the fridge while I wasnt looking and attacked the last of it. Its okay though, he caught 2 trout for us yesterday and Ill get to figure out a new recipe for that soon. The old way of topping it in buttery Ritz cracker crumbs probably isnt going to work well for my Medi plan!
And for those who are curious, we caught a total of 4 trout yesterday between 3 of us. That will definitely make for some nice fresh summer meals this month.
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