Celiac.com 10/10/2017 - If you're looking for a delicious, easy to make meal that is perfect for the start of fall, this slow-cook chicken vegetable soup is just the thing.
- 2 chicken thighs, skin removed
- 1½ cups zucchini, halved lengthwise and sliced
- 1 cup yellow onion, chopped
- 1 cup celery, chopped
- 4 large cloves garlic, chopped
- 3 thyme sprigs, fresh
- 1 tablespoon chopped fresh sage
- 2 tablespoons vegetable oil
- 8 cups unsalted chicken broth
- 3 large carrots, diagonally sliced (2 cups)
- 2 large parsnips, peeled and chopped
- 3 cups chard, chopped
- ½ cup uncooked wild rice
- 2 teaspoons kosher salt
- 1 teaspoons black pepper
- 2 tablespoons fresh lemon juice
Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a large slow cooker.
Cover and cook on high until vegetables have slightly softened, about 10-12 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add chicken thighs; cook until well browned on all sides, about 3 minutes per side.
Transfer to slow cooker; add broth, carrots, and parsnips.
Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours.
Remove chicken thighs from slow cooker.
Cut meat from bones and shred meat.
Discard bones, or freeze them for stock.
Return meat to slow cooker.
Stir in chard, wild rice, salt, pepper, and zucchini.
Cover and cook on low about 1 hour, until rice is tender.
Discard thyme sprigs.
Stir in lemon juice to taste.