6 Simple Soup Recipes To Try On A Cold Day

Slow Cooker Chicken Stew with Green Olives(6 of 6)

Ingredients

• Diced tomatoes (no salt), 2 cans
• Chicken broth (low-sodium, fat free), 1 ½ cups (divided)
• 1 clove of garlic, minced
• 1 medium-sized onion, thinly sliced
• Cumin (ground), 1 tsp
• Turmeric, ½ tsp
• Paprika, 1 tsp
• Olive oil, 1 tbsp
• 1 Quartered chicken (skinned), 3 lb
• Salt, 1/8 tsp
• Freshly ground black pepper, ½ tsp
• Green olives (pitted), ½ cup
• Lemon peel, ½ tbsp
• Almonds (toasted, sliced), ¼ cup
• Hot cooked couscous, 2 cups

Preparation

1. Place tomatoes, onion, garlic, cumin, turmeric, paprika, and 1 cup broth in an electric slow cooker.
2. Place a large skillet over med-high heat. Add oil and swirl to coat the base.
3. Season chicken with salt and pepper and place it in the skillet when the oil is hot. Cook chicken, stirring to brown on all sides, for 8 minutes. When done, remove and place in the slow cooker. Add the remaining broth in the slow cooker too.
4. Stir and combine all the ingredients. Cover and cook for 4 hours on high heat setting. Thirty minutes before the cooking time completes, add lemon peel and olives.
5. Remove chicken from the pot and separate meat from bones. Return the meat and discard bones.
6. Cook for another 10 minutes.
7. Transfer to a serving platter with couscous on the side. Sprinkle with toasted almond slices on the top and serve.