CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b9de8   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
        
     Uncle Dirty Dave's Archives   
       
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