Thursday, January 27, 2011

Converting a Rachel Ray Soup to Crockpot

I love this soup, but I did not want to come home on a Friday and immediately set to work on making this. To solve my problem, I converted the recipe to a crockpot recipe. Here's the recipe re-done for you. Enjoy!

What's Needed:

4 celery ribs, chopped
2 medium onions, chopped
2 C. shredded carrots
1 dried bay leaf
Salt and black pepper
6 C. chicken stock
1 lb. ground chicken
2 garlic cloves, finely chopped
1/4 tsp. nutmeg
1 egg
1/2 C. Italian seasoned bread crumbs
1/2 C. grated Parmesan cheese
1 package fresh gnocchi
1 C. frozen peas

1. Place chicken in a bowl and season with salt and pepper. Add garlic, nutmeg, egg, bread crumbs, and cheese. Combine chicken mixture with your hands, then roll into walnut-sized meatballs.

2. Add celery, onions, carrots, and bayleaf to crockpot.

3. Add chicken meatballs to crockpot.

4. Add chicken stock.

5. Cook for 7-8 hours on low.

6. In the last 5 minutes of cooking, add gnocchi, peas, and parsley.

7. Allow to stand 5 minutes in crockpot to thicken up. Discard the bay leaf.

8. Ladle into bowls. Serves 8

Husband's Grade: A-
PointsPlus: 6

Taken from (and inspired by) Rachael Ray: Just in Time

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