Homemade chicken soup is always a good idea. Sarah DiGregorio’s lemony
riff is a "fix-it-and-forget-it" version that comes together in a slow
cooker so it’s mostly hands-off. Once it’s done, divide it into a couple
of different containers - one for now and one to freeze - and don’t add
the tortellini yet! Boil it separately until just al dente, and include
it in a separate container so they can be added to the soup as needed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Lemony Chicken Soup
Categories: Poultry, Vegetables, Chilies, Citrus, Pasta
Yield: 5 servings

6 c Chicken stock
1 1/4 lb Boned, skinned chicken
- thighs
2 Leeks; white/ight green only
- halved lengthwise; thinly
- sliced across
2 Carrots; sliced 1/2" thick
2 Celery ribs; sliced 1/2"
- thick
4 cl Garlic; minced
1/2 ts Red-pepper flakes
1/2 ts Onion powder
Black pepper & salt
1 Lemon; juiced
12 oz Asparagus; trimmed, sliced
- 1/2" thick
1 c Peas; fresh or frozen
9 oz Refrigerated spinach-cheese
- tortellini; (opt)
1/2 c Chopped soft fresh herbs

In a 6 to 8 quart slow cooker, combine the stock,
chicken, leeks, carrots, celery, garlic, red-pepper
flakes, onion powder and several generous grinds of
black pepper. Add 1/2 teaspoon kosher salt if using
salted stock, 1 teaspoon kosher salt if using low-sodium
stock or 2 teaspoons kosher salt if using unsalted
stock. Cover and cook on low until the chicken and
vegetables are very tender, about 7 hours.

Increase the heat to high. Using two forks, tear apart
the chicken into bite-size pieces. Add the lemon juice,
asparagus, peas and tortellini, if using, to the soup.
Cover and cook until the vegetables are tender to
crisp-tender, and the tortellini is cooked through, 6 to
7 minutes. Stir in the herbs; season to taste with salt
and pepper. Divide among bowls to serve.

By: Sarah Digregorio

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 4 to 6 servings

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