December 16th, 2012
by LeeAnne Wright
Place carrots, celery, leeks, chicken legs, thyme, bay leaves and chicken stock in the slow cooker. Cover opening tightly with foil and cover with lid (this will prevent liquid from evaporating). Slow cook on low for 6 hours and 40 minutes or on high for 3 hours and 40 minutes.
Remove chicken legs from slow cooker and add pasta and peas. Remove bones from chicken and shred meat into bite-sized pieces; return meat to slow cooker and continue to cook for 20 minutes.
Remove thyme stems (the leaves may have fallen off), stir in dill and season with fresh pepper and salt. Serve immediately.
275 calories, 13 g fat, 38 mg calcium, 170 mg sodium, 16 g carbohydrates, 4 g fibre, 22 g protein. Excellent source of vitamin A, niacin and selenium; source of fibre, vitamin C, iron and omega-6.
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