Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 27

Slow cooking the chicken on the bone before adding it to the soup gives it a wonderful flavour.

Preparation time: 5 minutes

Cooking time: 6½–8½ hours

Serves 4

750g (1lb 10oz) chicken wings

1 celery stick, trimmed and finely diced

1 leek, trimmed and finely diced

1 garlic clove, peeled and crushed

1 fresh lemon thyme sprig, plus extra to garnish (or use 1 ordinary thyme sprig)

Finely grated zest and juice of 1 lemon (preferably unwaxed)

1 large potato, peeled and cut into small 1cm (½in) cubes

3 tbsp double cream

Sea salt and freshly ground black pepper

Place the chicken wings, celery, leek, garlic, thyme and lemon zest and juice into the slow cooker dish and mix well. Cover with the lid and cook on high for 2 hours, stirring halfway through cooking.

After 2 hours, carefully pour enough boiling water into the slow cooker dish to cover the chicken and stir to combine. Cover with the lid again and cook on low for a further 4–6 hours (the longer the better).

Strain the chicken and vegetables through a sieve into a large saucepan. Pick over the chicken, discarding any skin or bone but saving the meat, and add the meat to the pan. Bring to the boil over a high heat, skimming with a slotted spoon to remove any remaining skin, sinew or bits of vegetable that have escaped the straining process.

Add the potato to the soup and simmer for 10 minutes or until the potato is tender. Remove the pan from the heat and stir in the cream. Season to taste with salt and pepper and serve immediately sprinkled with a few lemon thyme leaves.

I ALSO LIKE...

to use baby pasta or risoni (a type of pasta that looks like large grains of rice, used in soups, salads, stews, stuffings, etc.) instead of potato in this soup.