1 pot, 15 soups. Bring it on.

 

I don’t know about you guys, but when it’s cold outside, all I want to do is curl up on the couch, watch some Netflix, and eat a nice hearty bowl of stew.

And I definitely don’t want to spend my time slaving away in the kitchen when I can be catching up on my new TV series!

The solution to all of this?

Make dinner with a slow cooker.

There’s little to no effort involved and you can make everything in advance, so your hungry family members don’t end up doing… this…

Thanks once again to Ali from Gimme Some Oven, we’re bringing you 15 slow cooker stew recipes.

15!!!

That means you can make one new soup every single week for all of fall or winter.

My stomach is growling just thinking about it.

Click here for the link to all 15 slow cooker recipes, and below is one of the recipes for a great lemon chicken stew. (This could potentially be your new go-to recipe when you’re sick. Your mother wasn’t making it up–chicken soup does have its health benefits! But that’s an article for another day.)

Lemon Chicken Stew

Ingredients

5 tablespoons canola oil

1/2 cup all-purpose flour

Kosher salt

Freshly ground pepper

1 pound skinless and boneless chicken thighs, cut into 1-inch pieces

4 carrots, sliced

2 ribs celery, chopped

1 onion, diced

1 leek, thinly sliced

2 cloves garlic, minced

5 cups chicken stock

1 cup water

3 tablespoons lemon juice

1 cup orzo pasta

2 tablespoons fresh tarragon, chopped

Instructions

  1. In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
  2. Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
  3. Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender.
  4. Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon. Season immediately.

How does it taste? Let us know in the comments or on our Facebook page!

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