Chicken has long been a staple of diets around the globe. In fact, it is the world’s leading source of animal protein and has been a healthy alternative to red meat.
Nutritional Content of Chicken Quarters
This recipe uses chicken quarters, which are a whole chicken leg that consists of a thigh and a drumstick connected by connective tissues.
Most of the time when we’re eating, we don’t ponder over the nutritional value of what we’re chewing.
But it’s good to know. So here is the nutritional value of a chicken quarter.
100 grams or roughly ¼ pound of chicken quarters with skin has:
Calcium 880 mg
Phosphorus 500 mg
Potassium 210 mg
Sodium 8.0 mg
Zinc 0.2 mg
Now that’s good to know.
Chicken Potato Leek Soup
3 pounds (about 4 quarters) chicken leg quarters, skinless, if desired
2 cups water
2 cups chicken broth
3 cups potato leek soup
1 tablespoon curry powder
zest of 1/2 a lemon, grated
8 ounces green beans, trimmed and blanched
Place chicken quarters into a 4 quart or bigger slow cooker.
Next add water and chicken broth to crockpot until chicken is barely covered.
Next add soup and curry powder. After each addition, mix thoroughly.
Place lid on slow cooker and turn on to high for 4 hours or low for 6 hours.
The beans are added to the slow cooker 1 hour before the meat is cooked.
Trim the fresh green beans and blanch in boiling water for 3 minutes only.
Remove from water and drop beans into some ice cold water for 3 minutes, to stop them from cooking.
Remove from cold water, and add to slow cooker, and mix in well.
Next add zest from 1/2 a lemon, and mix in well. Cover slow cooker with lid, and continue cooking one hour more.
Plate and serve the Chicken Potato Leek Soup with a side of rice. You can also top with more lemon zest.
If you have any questions about the use of a slow cooker, such as are they safe to cook with, view our article: Slow Cooking, is it Safe?
More Deliciously Yummy Slow Cooker or Crockpot Recipes
More Deliciously Yummy Recipes