• Crockpot N.Y. Times - 45

    From Dave Drum@1:18/200 to All on Mon Apr 1 17:53:10 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow Cooker Creamy Chicken Soup w/Lemon, Rice & Dill
    Categories: Poultry, Citrus, Rice, Herbs, Dairy
    Yield: 4 servings

    1 lg Yellow onion; peeled,
    - quartered
    2 Carrots; peeled, trimmed,
    - halved
    2 Celery ribs; halved
    5 lg Garlic cloves; peeled
    1 Bay leaf
    4 lb Bone-in, skin-on chicken
    - thighs
    6 c Chicken broth or stock
    Black pepper & salt
    2 c Cooked white rice
    1/2 c Fresh lemon juice; more as
    - needed
    4 lg Egg yolks
    1/2 c Sour cream
    1 sm Bunch dill; chopped

    Combine the onion, carrot, celery, garlic and bay leaf
    in a 5- to 8-quart slow cooker. Pull the skin off half
    of the thighs and discard it (or save to render the fat
    at another time). Add the chicken to the slow cooker and
    top with broth. Season generously with pepper. Add 1/2
    teaspoon salt if you are using low-sodium broth or 1
    teaspoon salt if using homemade unsalted stock. (Do not
    add salt now if you are using fully salted broth.) Cover
    and cook on low for at least 4 hours and up to 6 hours.
    If it’s more convenient, you can let the slow cooker
    switch to warm after 6 hours. The soup will hold on warm
    for about another 2 hours before the chicken starts to
    dry out.

    With a spoon or ladle, skim and discard any obvious foam
    and fat from the top of the soup. With tongs or a
    slotted spoon, remove the chicken and vegetables to a
    bowl and strain the broth. Discard the vegetables (or if
    they still have flavor, set them aside for a snack) and
    let the chicken cool while you finish the soup. Return
    the broth to the slow cooker, and switch the heat to
    high. Stir in the rice, cover and let the soup heat up
    until it is at least steaming hot, or bubbling a bit
    around the edges, about 10 minutes.

    Whisk the lemon juice, egg yolks and sour cream in a
    medium bowl until creamy and combined. Dip a liquid
    measuring cup into the hot broth. While whisking
    constantly, very slowly drizzle about 2 cups of hot
    broth into the lemon juice mixture until fully combined
    and smooth. Pour this mixture into the slow cooker with
    the rest of the soup and whisk for another minute or so,
    until the soup starts to thicken enough to lightly coat
    the back of a spoon. Coarsely shred the chicken meat and
    add it into the soup, discarding the bones and skin.
    Stir in the dill and taste the soup. Add salt if
    necessary, and more lemon juice and black pepper if you
    like. If the soup isn’t hot enough, cover and let heat
    on high for another 10 minutes.

    By: Sarah DiGregorio

    Yield: 4 to 5 servings

    RECIPE FROM: https://cooking.nytimes.com

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