IC Friendly Crockpot Chicken Soup

This Interstitial Cystitis (IC) friendly crockpot chicken soup is made with simple, bladder-friendly ingredients. Chicken is generally well-tolerated on an IC diet, but it is important to be mindful of the seasonings and broth used. From Google AI Overview.

IC Friendly Crockpot Chicken Soup


Ingredients:

2 lbs boneless, skinless chicken breasts or thighs
8 cups (64 oz) MSG-free and preservative-free chicken broth. Check labels carefully, as many broths contain bladder irritants
1 medium sweet onion, diced (if tolerated)
4 medium carrots, peeled and sliced into coins
3 stalks celery, cut into bite-sized pieces
3 to 4 cloves garlic, minced
1 tsp poultry seasoning (ensure it is MSG-free and without problem ingredients)
1/2 tsp salt, or to taste
1/4 tsp black pepper, if tolerated. Omit if you are sensitive.
1–2 bay leaves
1 1/2 cups cooked egg noodles, prepared separately
1/4 cup fresh parsley, chopped, for garnish


Directions:

1. Add ingredients to crockpot: Place the chicken, onion, carrots, celery, and minced garlic into the bottom of a 6-quart or larger slow cooker.

2. Season: Sprinkle the poultry seasoning, salt, and black pepper (if tolerated) over the contents. Place the bay leaves on top.

3. Pour broth: Pour the MSG-free chicken broth over all the ingredients.

4. Cook: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.

5. Shred chicken: Once the cooking time is complete, carefully remove the cooked chicken breasts from the crockpot and place them on a cutting board. Shred the chicken using two forks.

6. Discard bay leaves: Remove the bay leaves from the soup and discard them.

7. Combine and serve: Stir the shredded chicken back into the soup. Ladle the soup over separately cooked egg noodles in a bowl.

8. Garnish: Garnish with fresh chopped parsley before serving.

Slow Cooker Potato and Corn Chowder

The easiest chowder you will ever make. Throw everything in the crockpot and you’re set! Easy peasy! From damndelicious.net.

Slow Cooker Potato and Corn Chowder


Ingredients:

24 ounces red potato, diced
1 (16-ounce) package frozen corn
3 tablespoons all-purpose flour
6 cups chicken stock (without problem ingredients)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons unsalted butter
1/4 cup heavy cream


Directions:

1. Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.

2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.

3. Serve immediately.


*Cooking time may need to be adjusted depending on the thickness of the potatoes.