I originally found this recipe from A Year of Slow Cooking. And since we have had rain pretty much non-stop for over a week, it feels like fall is here - even if its super muggy outside. Time for soup!
Remove the yellow fatty stuff (ugh) from 2 pounds of boneless, skinless chicken thighs and place in the bottom of the crock pot. To that add:
2 small cut up Gala apples (no need to peel)
3 or 4 carrots, peeled and cut into small chunks
1 small onion, diced
1 can fire roasted tomatoes with their juice
1/3 c. golden raisins
the juice from 1 small lemon
3 c. broth - I had beef on hand this time
2 T curry powder and 1/4 t nutmeg
1 cup prepared rice
(It already smells wonderful!)
I set the crock pot to low and 8 hours. When Hubby got home, he stirred it well to shred up the chicken, added the rice, and made garlic toast. I don't have a picture of the finished product, but it makes a lot of soup for my little group, so I'm sure we will enjoy it again as leftovers.
Happy Weekend!
Gina
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