4 leg quarters (about 4 pounds)
radishes, chopped (162 grams)
carrots, chopped (138 grams)
celery, chopped (90 grams)
1/4 cup chopped onions
3 cloves of minced garlic
1/2 cup of crushed tomatoes (122 grams)
water
dried parsley
salt
pepper (mix of black and white pepper would be better - I just used black because I didn't have any white)
red pepper flakes (just a bit)
cayenne (more than the red pepper flakes)
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Cook leg quarters in a 4-quart slow cooker with some water for a 3-4 hours on high. Take out leg quarters, remove skin, and bones. Add all veggies to the bottom of the slow cooker. Put the chicken meat on top of the veggies, broken/shredded into smaller pieces. Add all seasonings. Cook on high for 4 hours or low for like 8 hours.
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When we ate this, the veggies were still a little chewy - I'd only gotten 2 hours or so on high for them in the slow cooker - we're gonna run it on low until bedtime (another 5 or 6 hours) and see if they tenderize up. The taste was superb though, very much spot on the soup we like to get at Carraba's.
Grade: B
Update: After an additional 3 hours on low, the verdict is in! This soup is terrific!
Grade: A
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