This was dinner Friday and Saturday. I thought it was very good and that the sweet potatoes added quite a bit of depth to the soup.
2 onions, chopped
2 ribs celery, chopped
2 carrots, chopped
2 sweet potatoes,
2 slices fresh ginger
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
6 boneless, skinless chicken thighs
3-1/2 cups (875 mLchicken broth
3 cups (750 mL) water
3 cups (750 mL) sliced stemmed kale
2 cups (500 mL) curly egg noodles
1/2 cup (125 mL) frozen peas
In slow cooker, combine onions, celery, carrots, sweet potatoes, ginger, salt and pepper. Arrange chicken over vegetables. Pour in stock and water. Cover and cook on low for 6 to 8 hours. Stir kale, noodles and peas into soup. Cover and cook on high until noodles are tender, about 30 minutes.
Enjoy
Betty
2 onions, chopped
2 ribs celery, chopped
2 carrots, chopped
2 sweet potatoes,
2 slices fresh ginger
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
6 boneless, skinless chicken thighs
3-1/2 cups (875 mLchicken broth
3 cups (750 mL) water
3 cups (750 mL) sliced stemmed kale
2 cups (500 mL) curly egg noodles
1/2 cup (125 mL) frozen peas
In slow cooker, combine onions, celery, carrots, sweet potatoes, ginger, salt and pepper. Arrange chicken over vegetables. Pour in stock and water. Cover and cook on low for 6 to 8 hours. Stir kale, noodles and peas into soup. Cover and cook on high until noodles are tender, about 30 minutes.
Enjoy
Betty