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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker Creamy Chicken Soup w/Lemon, Rice & Dill   
    Categories: Poultry, Citrus, Rice, Herbs, Dairy   
         Yield: 4 servings   
       
         1 lg Yellow onion; peeled,   
              - quartered   
         2    Carrots; peeled, trimmed,   
              - halved   
         2    Celery ribs; halved   
         5 lg Garlic cloves; peeled   
         1    Bay leaf   
         4 lb Bone-in, skin-on chicken   
              - thighs   
         6 c  Chicken broth or stock   
              Black pepper & salt   
         2 c  Cooked white rice   
       1/2 c  Fresh lemon juice; more as   
              - needed   
         4 lg Egg yolks   
       1/2 c  Sour cream   
         1 sm Bunch dill; chopped   
       
     Combine the onion, carrot, celery, garlic and bay leaf   
     in a 5 to 8 quart slow cooker. Pull the skin off half   
     of the thighs and discard it (or save to render the fat   
     at another time). Add the chicken to the slow cooker and   
     top with broth. Season generously with pepper. Add 1/2   
     teaspoon salt if you are using low-sodium broth or 1   
     teaspoon salt if using homemade unsalted stock. (Do not   
     add salt now if you are using fully salted broth.) Cover   
     and cook on low for at least 4 hours and up to 6 hours.   
     If it's more convenient, you can let the slow cooker   
     switch to warm after 6 hours. The soup will hold on warm   
     for about another 2 hours before the chicken starts to   
     dry out.   
        
     With a spoon or ladle, skim and discard any obvious foam   
     and fat from the top of the soup. With tongs or a   
     slotted spoon, remove the chicken and vegetables to a   
     bowl and strain the broth. Discard the vegetables (or if   
     they still have flavor, set them aside for a snack) and   
     let the chicken cool while you finish the soup. Return   
     the broth to the slow cooker, and switch the heat to   
     high. Stir in the rice, cover and let the soup heat up   
     until it is at least steaming hot, or bubbling a bit   
     around the edges, about 10 minutes.   
        
     Whisk the lemon juice, egg yolks and sour cream in a   
     medium bowl until creamy and combined. Dip a liquid   
     measuring cup into the hot broth. While whisking   
     constantly, very slowly drizzle about 2 cups of hot   
     broth into the lemon juice mixture until fully combined   
     and smooth. Pour this mixture into the slow cooker with   
     the rest of the soup and whisk for another minute or so,   
     until the soup starts to thicken enough to lightly coat   
     the back of a spoon. Coarsely shred the chicken meat and   
     add it into the soup, discarding the bones and skin.   
     Stir in the dill and taste the soup. Add salt if   
     necessary, and more lemon juice and black pepper if you   
     like. If the soup isn't hot enough, cover and let heat   
     on high for another 10 minutes.   
        
     By: Sarah DiGregorio   
        
     Yield: 4 to 5 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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