Slow-Cooker Lemony Chicken Soup

Name: Slow-Cooker Lemony Chicken Soup
Total time: 7 min
Ingredients: 6 cups chicken stock or broth; 1 1/4 pounds boneless, skinless chicken thighs; 2 leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups); 2 carrots, sliced about 1/2-inch thick; 2 celery stalks, sliced about 1/2-inch thick; 4 garlic cloves, minced; 1/2 teaspoon red-pepper flakes; 1/2 teaspoon onion powder; Kosher salt and black pepper; 1 lemon, juiced (2 to 3 tablespoons); 1 cup sliced asparagus (about 12 ounces, trimmed and sliced 1/2-inch thick); 1 cup fresh or frozen peas; 9 ounces refrigerated spinach-cheese tortellini (optional; see Tip); 1/2 cup chopped soft fresh herbs, such as dill, mint, tarragon, parsley, chives or a mixture

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Total: 7 hours, 30 minutes

Servings: 5

Author : Sarah DiGregorio

chicken lemon

Instructions

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Step 1

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.

Step 2

Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, 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.

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