Many of you have tried my tasty carrot cake with mandarin oranges recipe, but oranges do not just have to be savoury. In this slow cooker recipe, orange juice adds a nice tang to this warming lunch or supper dish. I like to set it up the night before, ready for the kids to devour when they come home from school.
Slow Cooked Chicken Soup With Orange & Ginger
The ingredients can be flexible, but here is a guideline # 2 long carrots, peeled and diced # 2 sticks of celery sliced # 1 small onion thinly – diced # 2-3 sweet potatoes – cubed # 2 -3 cloves of garlic – chopped # teasp grated fresh ginger # 3 chicken breasts cubed ( or leg meat if preferred) # 2 cans of corn # 1 cup heavy cream # 1 cup milk # 1 cup orange juice # 2 cups chicken broth # 1 teasp thyme ( or 1 tablesp fresh thyme) # cornstarch if needed
First off I gently fry some white onion and celery in either oil or butter. Then add in the garlic, grated ginger, cubed sweet potato and carrots. Fry for about 5 mins. Set these to one side and cube your chicken breast or chicken leg meat. Place the meat and vegetables into the slow cooker adding in some thyme, salt and black pepper. Pour in the broth and orange juice, I sometimes add cream of chicken soup if I do not have the broth.
Final Touches To Perfect Soup
This Sally chicken recipe is a favourite with my kids as it’s thick and tasty. I cook in the slow cooker for around 6 – 8 hours. An hour before it will be eaten, I mix the milk and cream ( how much cream you use is up to you – we like it creamy) with cornstarch and pour it into the soup. Leave to cook for another hour until thickens. Taste and add more seasoning if necessary. A touch of fresh parsley works a treat. I also sometimes fry bacon before I fry the veg and put it in the slow cooker or crumble it on top as a garnish. Serve with fresh bread.
