Sarah’s “Stone” Soup
The procedure for both soups

is similar. Simply add your stock and any ingredients on hand to the crock pot. Season as you like and turn the crock pot to high. If you are near the cooker, as we were at work, you can monitor the “done-ness” of the veggies. We tasted along the way and added seasoning, since we weren’t following a recipe.

Get creative! Add sriracha for some heat, noodles near the end, crispy garnishes on top (yes, I’m craving pho). Just be mindful of the time needed to cook your ingredients.

Chicken Soup

2 quarts chicken stock, low sodium
rotisserie chicken, shredded
1 can shredded chicken
1/2 apple, cubed
2 celery stalks, sliced
4 carrots, sliced
carrot tops
1 shallot, peeled and diced
1 garlic clove, smashed
freshly ground salt, to taste
freshly ground pepper, to taste
thyme, to taste
oregano, to taste

Veggie Soup

2 quarts low-sodium vegetable broth
1/2 quart white mushrooms, sliced
1/2 apple, cubed
2 celery stalks, sliced
4 carrots, sliced
carrot tops
1 can green beans
1 shallot, peeled and diced
1 garlic clove, smashed
freshly ground salt, to taste
freshly ground pepper, to taste
thyme, to taste

For either soup, add your stock, vegetables and chicken, if using, to the crock pot. Season with herbs, salt and pepper, and turn the crock pot to high. If you can, regularly check in on the soup to test the “done-ness” of the veggies and season for taste.

Along the way, you can add noodles toward the end of cooking, sriracha or hot sauce for heat, or anything else that sounds tasty. Garnish as you like, and dig in!

Originally published in “Creating Soup, Sans Stones”