Crockpot Chicken

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

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

6 c Chicken stock or broth
1 1/4 lb Boned, skinned chicken
- thighs
2 Leeks; white & lt green
- parts only; halved
- lengthwise, thin 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 (2 - 3 tb)
1 c (12 oz) sliced asparagus;
- trimmed, sliced 1/2" thick
1 c Fresh or frozen peas
9 oz Refrigerated spinach-cheese
- tortellini
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, 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.

NOTE: Add only as many tortellini as will be eaten
immediately. The tortellini will get too soft if stored
in the soup.

By: Sarah DiGregorio

Yield: 4 to 6 servings

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

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