Subj : Freezer Friendly - 22
To   : All
From : Dave Drum
Date : Mon Sep 19 2022 17:00:00

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
 
MMMMM

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