davepolaschek

Cook time: 8 hours. Start this around 8am. You’ll need to fiddle with it about lunchtime and 2pm, too. It’ll be ready about 4pm.

Serves: 8-12. Or a family with 3 growing boys.

Ingredients

• 2 pounds chicken thighs
• 6 ribs celery, chopped
• ½ onion chopped
• 1 tsp tarragon
• 1 tsp marjoram
• 1 tsp basil
• 4-6 C chicken stock
• ¾ bag frozen carrots
• 1 or 2 potatoes, diced
• ½ bag frozen roasted sweet potatoes
• 1 C coconut milk
• 2 tsp minced garlic
• 2 tsp minced dried chives
• 1/3 bag frozen peas
• 1/3 bag frozen corn

Directions

• Place celery, onion, chicken, half of the carrots, and 4C chicken stock into a 4.5 qt crock pot
• Set crock pot on high and forget about it for 4 hours
• Using two forks, shred chicken meat and skin and remove and discard bones and cartilage. You will miss at least one piece of cartilage. That shows the soup is home-made.
• Add potato and balance of frozen carrots
• Turn to low and let cook for 2 hours
• Add frozen vegetables and enough chicken stock (about 2 C) to fill the crock pot, and let cook on low for 2 hours.
• Serve and eat

#recipe
#soup

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