1 cup chopped celery
1 large diced onion
1 cup cubbed carrots
1 cup diced rutabaga
2 bay leaves
2 cloves of minced garlic
1 whole (small) chicken
1 tsp salt
a pinch of thyme
a pinch of parsley
- Place all the ingredients in a slow cooker and cover with water
- After about 5 hours or just before serving, take out the chicken from the slow cooker and remove all the meat
- Add the chicken back to the slow cooker
- Taste and see if it needs more salt and pepper to taste
Note: If you don’t have a slow cooker you can do this in a stock pot on the stove top on simmer.
Variations: consider potatoes, wild rice, or white rice! Right before serving you can add a can of coconut milk and 3 tablespoons of curry paste for a spicier version. Often I will make a large pot of chicken soup and then add the curry the next day to change things up and make it feel like a whole new meal.