Unfortunately, kids have germs. And now that I’m teaching again, I’m surrounded by kids. Welcome to my first upset stomach of the school year.
Whenever I’m having tummy troubles, I eat chicken soup for lunch and dinner. But I HATE most canned soups – they have practically no flavor and barely any chicken. I prefer to make my own in the crock pot – it’s relatively little prep, I can add a substantial amount of protein, and I can season it the way I want to.
My favorite type of chicken soup is Greek Avgolemono. There’s something about lemon and chicken that pairs so well together. I love that the soup is thick, almost like a stew.
I decided to make this lemony chicken stew as a spinoff of standard chicken noodle soup and greek avgolemono soup. I kick it up a notch with some Italian dressing seasoning, two different kinds of pepper, and some protein pasta. It’s soothing enough to heal a troubled tummy but tasty enough to eat when you’re feeling great.
LEMON CHICKEN STEW
WHAT YOU NEED:
4 boneless skinless chicken breasts
1 packet of Good Seasons zesty Italian dressing mix
3/4 cup of lemon juice
3 cups of chicken broth
3/4 cup of uncooked pasta (I used the Barilla Protein Plus pasta)
1/4 tsp. of ground black pepper
1/4 tsp. of crushed red pepper flakes
WHAT TO DO:
- Place chicken breasts in the bottom of your slow cooker, and season with the black and red pepper.
2. Sprinkle the salad dressing mix all over the chicken.
3. Pour the chicken broth and lemon juice over the top of the chicken.
4. Put the lid on the slow cooker and cook on LOW for 8 hours. Once time is up, shred the chicken breasts with two forks.
5. Add the uncooked pasta to the slow cooker and stir it in. Cook on HIGH for an additional 30 minutes. That’s it!
6. DIG IN!