 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
|
I learned to cook and bake from my mom and grandmother, and always try to use fresh fruits, vegetables and herbs. This is a delicious and satisfying soup which I make with leftover chicken, turkey and sometimes beef, pork or lamb. My family enjoys this on a crisp fall or winter day.Mary Ann Marino, West Pittsburg, Pennsylvania Ingredients:
1 carton (32 ounces) chicken broth |
1 can (14-1/2 ounces) diced tomatoes |
2 cups cubed cooked chicken |
1 large tart apple, peeled and chopped |
1/4 cup finely chopped onion |
1/4 cup chopped carrot |
1/4 cup chopped green pepper |
1 tablespoon minced fresh parsley |
2 teaspoons lemon juice |
1 teaspoon salt |
1 teaspoon curry powder |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
2 whole cloves |
Directions:
1. In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard cloves. Yield: 8 servings (2 quarts).
|
|