1 1/2 pounds boneless, skinless, etourise chicken breast halves, cut into 1 inch cubes
2 teaspoons lemon juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 inches boneless, sliced potatoes, diced 2 quarts
2 onions, minced
2 stalks celery, chopped
3 carrots, chopped
4 stalks celery, grated, for garnish
Place chicken, lemon juice, salt and pepper in a food processor and process until paste is liquidy pureed. Place chicken cubes in slow cooker over medium heat. Add onions, veal and carrots and cook until tender, 5 minutes. Continue to cook, stirring occasionally, for 5 to 7 minutes. Brine potatoes and celery leaves; sieve chicken and cover with soup mix. Return chicken/stock to pot and cook over low heat until tender.
Return heated stock to slow cooker. Add cooked chicken/stock mixture to the potatoes which they have thawed and saute very slowly until tender.
More seasoning and add pine leaves and celery and reduce heat to medium. Add carrots and simmer for another 30 to 40 minutes. Stir in chicken and heat through.
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