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

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