CROCKPOT OVERNIGHT CHICKEN SOUP

Name: CROCKPOT OVERNIGHT CHICKEN SOUP
Total time: 1 h
Ingredients: 2 yellow onions, diced; 1 piece flanken (with bones); 4 chicken bone-in chicken breasts (without skin); 2 tsp kosher salt; 1 tsp pepper; 2 tsp turmeric; 1 lemon, halved; 1/4 cup dry white wine; 16 cups stock or water; 3 zucchini’s, cut into 3-4inch pieces; 3 carrots, peeled, cut into 3-4 inch pieces; 1/2 cup parsley leaves

Recipe
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INGREDIENTS:

2 yellow onions, diced
1 piece flanken (with bones)
4 chicken bone-in chicken breasts (without skin)
2 tsp kosher salt
1 tsp pepper
2 tsp turmeric
1 lemon, halved
1/4 cup dry white wine
16 cups stock or water
3 zucchini’s, cut into 3-4inch pieces
3 carrots, peeled, cut into 3-4 inch pieces
1/2 cup parsley leaves

Cooking steps

Step 1

Add onions, chicken and meat to crockpot. Season meat and chicken with salt and pepper. Cover. Cook on high for 1-2 hours. After that time remove chicken and meat, place into mesh cooking bag. Return to pot. Squeeze lemon halves into the pot. Add wine and turmeric. Pour in stock. Cook on high for another hour. Add vegetables and turn crockpot to low. (If you can wait till 1-2 hours before shabbos to add in vegetables that’s ideal!) Cook for at least 6 hours or overnight! Serve hot and enjoy!