Tuesday, November 17, 2020

Yes, Chicken Soup Is A Meal

A family favorite. This is a slow cooker recipe that I made on Sunday. Tonight we heated it up in our new AKS(Artisanal Kitchen Supply) 2-qt. Enameled Cast Iron Dutch Oven. This pan is too cute. I got it so I can make 1/2 recipes from My Bread, the Jim Lahey book. It is the prefect size for soup. And I got it on sale for $14.00!!

Back the soup recipe. Did I mention it is only 174 calories per serving. From Cooking Light, with a couple of edits by me -

Slow Cooker Chicken Soup with Bacon and Potatoes

4 center-cut bacon slices, diced
1 pounds bone-in chicken thighs, skinned  and 1 pound bone in chicken breast, skinned
salt and pepper
2 cups thinly sliced leek (from 2 large leeks)
1 cup sliced carrot (from 2 large carrots)
1 cup sliced celery (from 2 large stalks)
4 cups unsalted chicken stock, divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces baby potatoes
2 cups coarsely chopped baby spinach

Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1
teaspoon drippings in pan. Set bacon aside.

Season the chicken with salt and pepper. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker.

Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.

Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.

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