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 Chicken thighs; boned,
           - skinned
      2    Leeks; white/light 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; juice of
     12 oz Asparagus; trimmed, sliced
           - 1/2" thick
      1 c  Peas; fresh or frozen
      9 oz Refrigerated spinach-cheese
           - tortellini; (optional)
    1/2 c  Chopped soft fresh herbs
 
  In a 6 to 8 qt 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 ts kosher salt if
  using salted stock, 1 ts kosher salt if using low-sodium stock or
  2 ts 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.
  
  Recipe by Sarah Digregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
  
  Yield: 4 to 6 servings
 
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