Regardless of whether there is snow on the ground, January in Toronto is cold. The humidity and wind send a chill right down to your bones. The only meal that is truly comforting is a hot soup.
I’ve been making a lot of slow cooker soups lately, and while reading Mary’s blog, I found another amazing soup to make in the slow cooker. With a couple minor changes, I tossed everything into the slow cooker and off we went snow shoeing!
I love the way fresh snow weighs down the tree branches and makes everything sparkle in the sunshine, but after being out for a couple of hours taking in the fresh air and the gorgeous scenery, my legs were cold and wet. I was glad to return to the warmth of our house. The smell of this fragrant chicken soup made our return even more special. I filled our bowls with soup and instantly we felt like we were wrapped in a warm fuzzy blanket by a fire.
I’ve posted this recipe as part of Souper Sunday. Be sure to check out Deb’s post today when she shares the links to everyone’s great recipes. If you’d like to participate, click the badge for details.
Also, don’t forget to enter my CSN Stores giveaway, there is only one week left!
Cook: 6 hours (low) or 3 hours (high)
Yield: 6-8 servings (prepared in a 6.5 quart slow cooker)
Place onions, carrots, ginger and garlic into the slow cooker. Add the diced chicken, sliced kelp and the bouillon cube.
Add the water, stir and make sure all the meat and kelp is submerged.
Cook on low for 6 hours (or on high for 3 hours).
*If you don’t like biting into little bits of ginger, or if you prefer a cleaner looking soup, place the minced garlic and ginger in herbal pouch. This way you get the benefits of their flavours and the bits are easy to remove after your soup is cooked.