Slow Cooker Hot & Sour Chicken Soup

1 whole chicken (3-1/4 pounds)
2 medium carrots, coarsely chopped
2 stalks of celery, trimmed & chopped
1 large onion, chopped coarsely
10 cups water
2 stalks of lemongrass (4 inches), bruised
1 piece fresh ginger, grated (2-1/2 inches)
2 fresh long red chile peppers, sliced thinly
1/2 cup lime juice
1/2 cup fish sauce
3 tsp brown sugar
1 can, 15 ounces, mushrooms, drained
2 baby bok choy, trimmed and chopped
6-1/2 ounces vermicelli noodles
1/2 cup firmly packed cilantro leaves

1. Remove and discard fat and skin from chicken.  Place chicken, carrots, celery, onion and the water in a 4-or 5-quart slowcooker.  Cook, covered, on low for 8 hours.

2.  Carefully remove chicken from slowcooker; shred the meat using two forks.  Discard bones.  Strain the cooking liquid through a seive; discard the solids.

3.  Return the strained liquid to cooker with lemongrass, ginger, chiles, lime juice, fish sauce, sugar, mushrooms and chicken.  Cook, covered, on high for 30 minutes.  Stir in bok choy.

4.  Meanwhile, place noodles in a medium heatproof bowl, cover with boiling water; stand 10 minutes and drain.  Divide noodles among serving bowls.  Ladle hot soup over noodles.  Serve sprinkled with cilantro. 

Simple Slow Cooker Coq Au Vin

 

Serves 4 to 6

After you cut up your chicken into 8 pieces, boil the neck, back & wing tips to make the chicken broth. Serve with a crusty baguette or couscous.

 

Ingredients: 

• 1 organic chicken, cut into 8 pieces 
• Salt and pepper to taste
• 3 tablespoons all-purpose flour
• 4 slices bacon, roughly chopped (used Deep Roots Farm pork belly, cured & smoked)    
• 3 tablespoons unsalted butter or extra-virgin olive oil, divided
• 1 (12-ounce) package white mushrooms, quartered
• 2 carrots, chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup chicken broth      
• 1 1/2 cup red wine
• 2 large sprigs fresh thyme

 

Arrange chicken on a large sheet of waxed paper. Season both sides with salt and pepper. Lightly coat chicken all over with flour and set aside.

Heat a large nonstick skillet over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels and set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.

Melt remaining 1 tablespoon butter or oil in same skillet. Add mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.

**Recipe adapted from Whole Foods Market