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Title: Slow Cooker Creamy Chicken Soup w/Lemon, Rice & Dill
Categories: Poultry, Citrus, Rice, Herbs, Dairy
Yield: 4 servings

1 lg Yellow onion; peeled,
- quartered
2 Carrots; peeled, trimmed,
- halved
2 Celery ribs; halved
5 lg Garlic cloves; peeled
1 Bay leaf
4 lb Bone-in, skin-on chicken
- thighs
6 c Chicken broth or stock
Black pepper & salt
2 c Cooked white rice
1/2 c Fresh lemon juice; more as
- needed
4 lg Egg yolks
1/2 c Sour cream
1 sm Bunch dill; chopped

Combine the onion, carrot, celery, garlic and bay leaf
in a 5- to 8-quart slow cooker. Pull the skin off half
of the thighs and discard it (or save to render the fat
at another time). Add the chicken to the slow cooker and
top with broth. Season generously with pepper. Add 1/2
teaspoon salt if you are using low-sodium broth or 1
teaspoon salt if using homemade unsalted stock. (Do not
add salt now if you are using fully salted broth.) Cover
and cook on low for at least 4 hours and up to 6 hours.
If it’s more convenient, you can let the slow cooker
switch to warm after 6 hours. The soup will hold on warm
for about another 2 hours before the chicken starts to
dry out.

With a spoon or ladle, skim and discard any obvious foam
and fat from the top of the soup. With tongs or a
slotted spoon, remove the chicken and vegetables to a
bowl and strain the broth. Discard the vegetables (or if
they still have flavor, set them aside for a snack) and
let the chicken cool while you finish the soup. Return
the broth to the slow cooker, and switch the heat to
high. Stir in the rice, cover and let the soup heat up
until it is at least steaming hot, or bubbling a bit
around the edges, about 10 minutes.

Whisk the lemon juice, egg yolks and sour cream in a
medium bowl until creamy and combined. Dip a liquid
measuring cup into the hot broth. While whisking
constantly, very slowly drizzle about 2 cups of hot
broth into the lemon juice mixture until fully combined
and smooth. Pour this mixture into the slow cooker with
the rest of the soup and whisk for another minute or so,
until the soup starts to thicken enough to lightly coat
the back of a spoon. Coarsely shred the chicken meat and
add it into the soup, discarding the bones and skin.
Stir in the dill and taste the soup. Add salt if
necessary, and more lemon juice and black pepper if you
like. If the soup isn’t hot enough, cover and let heat
on high for another 10 minutes.

By: Sarah DiGregorio

Yield: 4 to 5 servings

RECIPE FROM: https://cooking.nytimes.com

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