It is the perfect season for soups. They are great to make on these cold days and they taste so good for days after making. Here is one of my favorites, that I hope you enjoy as much as I do!
Ingredients
1 pound of carrots cut into 1 1/4-inch pieces
1 pound of sweet potato (3-4 medium) peeled and cut lengthwise into 1 1/4-inch-wide pieces
2 pounds boneless chicken breasts
1 can of free range chicken broth (about 15 oz)
1/3 cup of dry white wine
3 cloves of garlic
15 ounces of artichoke hearts, frozen, thawed, rinsed and quartered if large
3 eggs
1 lemon freshly squeezed
1/3 cup of cilantro
1 tablespoon of dijon mustard
pepper, black ground
Directions:
1. Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables.