Slow Cooker Chicken & Dumplings

INGREDIENTS:

For the Chicken:

• Cooking spray

• 2 cups low-sodium chicken broth, divided

• 1 medium yellow onion, finely chopped

• 3 medium carrots, peeled and diced

• 2 medium stalks celery, diced

• 2 cloves garlic, minced

• 4 sprigs fresh thyme

• 2 bay leaves

• 2 1/2 teaspoons kosher salt, divided

• 1 1/2 pounds boneless, skinless chicken thighs

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup heavy cream

• 1/3 cup all-purpose flour

• 1 cup peas

• 1/4 cup coarsely chopped fresh parsley leaves

For the Dumplings:

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon granulated sugar

• 1/2 teaspoon kosher salt

• 1/2 cup heavy cream

• 2 tablespoons unsalted butter, melted and cooled slightly

PREPARATION:

Make the Chicken:

1. Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray. Add 1 1/2 cups of the broth, onion, carrots, celery, garlic, thyme, bay leaves, and 1 teaspoon of the salt and stir to combine.

2. Season the chicken all over with the remaining 1 teaspoon salt and pepper and place in an even layer in the slow cooker.

3. Cover and cook until the vegetables are tender and the chicken is cooked through, about 5 hours on the LOW setting.

4. Transfer the chicken to a large plate and cover the slow cooker again. Using 2 forks, shred the chicken into bite-sized pieces. Whisk the remaining 1/2 cup broth, cream, and flour together in a small bowl until the flour is dissolved. Add the shredded chicken, cream mixture, peas, and parsley to the slow cooker and stir to combine. Taste and season with salt and pepper as needed. Cover and continue cooking while you form the dumplings.

Make the Dumplings:

1. Place the flour, baking powder, sugar, and salt in a medium bowl and whisk to combine. Add the cream and butter and stir until the flour mixture is moistened and a soft dough forms.

2. Evenly drop the dough in heaping tablespoons onto the chicken mixture. Cover and cook until the dumplings are cooked through and the tops are no longer sticky, about 1 1/2 hours. Uncover and let stand 15 minutes for sauce to thicken slightly before serving.

Hearty Chicken Vegetable Soup

INGREDIENTS:

• 4 cups water

• 1 3/4 cups chicken broth

• 1 lb skinless boneless chicken breasts

• 1 medium onion, chopped

• 2 tablespoons olive oil

• 1 garlic clove, minced

• 4 medium carrots, cut diagonally into 1/3-inch-thick slices

• 2 celery ribs, cut crosswise into 1/3-inch-thick slices

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 3 tablespoons finely chopped fresh parsley

PREPARATION:

1. Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.

2. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

3. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

Celery Root Bisque with Thyme Croutons

INGREDIENTS:

• 1/4 cup (1/2 stick) butter

• 1 cup chopped celery

• 1/2 cup coarsely chopped shallots (about 3 large)

• 2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)

• 1 10-ounce russet potato, peeled, cut into 1-inch pieces

• 5 cups low-salt chicken broth

• 1 1/2 teaspoons minced fresh thym

• 1/4 cup whipping cream

• Additional chopped fresh thyme

PREPARATION:

1. Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.

2. Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

3. Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Spicy Carrot & Ginger Soup

INGREDIENTS:

• 2 cups low-sodium vegetable or chicken broth

• 1 cup all-natural unsweetened carrot juice

• 1 cup light coconut water

• 3 bags lemon ginger tea

• 1 2-inch piece fresh ginger, cut into 1/4-inch slices

• 2 dried chiles, halved

• 1 tbsp olive oil

• 5 medium carrots, roughly chopped

• 1 leek, white and light-green parts only, washed and roughly chopped

• 1 medium onion, roughly chopped

• 2 stalks celery, roughly chopped

• Sea salt and fresh ground black pepper, to taste

• 1/2 cup silken tofu

• 1/4 cup unsweetened coconut, shredded and toasted, for garnish

PREPARATION:

1. In a small pot combine broth, juice and coconut water and bring to a boil. Add tea bags, ginger and chiles. Reduce heat and allow mixture to simmer for at least 20 minutes.

2. Meanwhile, heat a medium-size pot to medium. Add oil, then carrots, leek, onion and celery. Season with salt and pepper. Continue to cook until onion is translucent, about 7 minutes.

3. Strain broth mixture into pot with vegetables. Bring mixture to a boil. Reduce heat and allow soup to simmer until carrots are tender, about 20 minutes. In 2 batches, purée soup in blender with half of tofu per batch, until soup is silky smooth. Return puréed soup to pot on medium heat, just to reheat. Adjust seasoning, if necessary. Garnish each bowl of soup with coconut just before serving.

Coconut Chicken Corn Chowder

INGREDIENTS:

• 2 large ears corn, husked

• 1 tsp coconut oil

• 1 cup finely diced celery (about 4 stalks)

• 1 bunch green onions, thinly sliced on the diagonal, light and dark green parts divided

• 3 cloves garlic, minced

• 1/2 tsp sea salt, divided

• 1/8 tsp ground white or black pepper

• 3 cups low-sodium chicken broth

• 1 cup full-fat coconut milk

• 2 boneless, skinless chicken breasts (about 14 oz), diced

• 1/2 sweet potato (about 5 oz), peeled and diced

• 1/2 cup thinly sliced fresh basil

• 1/4 cup unsweetened coconut flakes (or shredded coconut), toasted

PREPARATION:

1. Cut kernels from corn, reserving cobs. In a large saucepan, heat oil on medium. Add corn kernels, celery and light parts of onions and cook, stirring often, until celery and onions are translucent, 6 to 8 minutes. Add garlic, ¼ tsp salt and pepper and cook, stirring, until fragrant, about 30 seconds.

2. Meanwhile, snap reserved corn cobs in half. In a separate saucepan, bring corn cobs and broth to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Strain through a fine mesh sieve into corn kernel mixture; discard corn cobs. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until corn kernels are tender, 8 to 10 minutes.

3. Using a slotted spoon, transfer about 1 cup of the corn kernel mixture to a blender; add coconut milk and purée until smooth.

4. Stir chicken and sweet potato into broth mixture. Increase heat to medium, cover and cook, stirring occasionally, until chicken is cooked through and sweet potato is tender, 3 to 5 minutes.

5. Stir in coconut milk mixture and cook until heated through. Remove from heat and stir in dark green parts of onions, basil and remaining ¼ tsp salt. To serve, top with coconut flakes.