Chicken Corn Soup (Day 8)

Welcome to Day 8 of 31 Days of Slow Cooking!

Today we decided to make it a family day.  Unfortunately the Wee One refused to wake up so he stayed home with grandma instead of having fun with us.

We did half of the Donut Trail in a county to the south of us.  While we were on the Donut Trail, we did some other things.

Today I’m going to share some of the photographs that I took while we on the donut trail.

We went to see Stan the Donut Man.  Hubby gave me this expression when his photo was taken.

Yummy donuts at Jupiter’s Donuts – The lady working was so nice.

The Imaginative One posing with the sign in Jupiter’s Donuts – I don’t know what he decided to make that face.

Cool flowers at Jupiter’s Donut Shop

We then went to Jungle Jim’s because we couldn’t travel that far without a Jungle Jim‘s run.

The next photos are from Jungle Jim’s.

Tomorrow I’ll share a few more photos from the Donut Trail.

If you are trying to use up leftover chicken or even Thanksgiving turkey, this is a great recipe.

This recipe is going on our menu for next week.

Chicken Corn Soup

Stars of the recipe:

• 3 chicken breasts, raw or 3 c. shredded chicken or turkey
• 1 small onion, diced
• 1 celery stalk, diced
• 1 garlic clove, minced or 2 Tbsp. minced garlic
• 2 carrots, diced
• 8 c. chicken broth (4 small cans or 2 large boxes)
• 1 sm. can of creamed corn
• 1 (16 oz.) frozen corn
• ¼ pound of angel hair pasta, broken into smaller pieces

Steps:

1. Add all the ingredients to slow cooker except for angel hair pasta.
2. Cook on low for 6 to 8 hours.
3. If you used raw chicken, shred the chicken after cooking for the 6 to 8 hours.  Return to the crock.
4. Add the angel hair pasta and cook for 10 more minutes.
5. Season with salt and pepper if necessary.
6. Enjoy!

Recipe adapted from savoring the good

Printable Recipe