|Slow Cooker Chicken Soup|
A KosherEye Signature recipe
An Easy slow cooking, one pot meal, and a KosherEye cold weather favorite, perfect for weekday dinners and Shabbos lunch.
2 1/2 – 3 pounds cut up chicken
Place vegetables in a 4-5 quart slow cooker. Top with chicken, spices, liquid. Cover and cook on low heat setting for 8 to 10 hours. Remove chicken, debone, cut into pieces, add back into soup. Enjoy.
Yield: Serves about 6
Optional additions to recipe: 1 chopped parsnip or 1 chopped turnip.
Serve with cooked white rice or cooked egg noodles
Recipes: Soup, Chicken, Kosher