Basic Slow Cooker Cooked Chicken

Cooked chicken, ready to use - www.inhabitedkitchen.comI have frequently happily referred to adding cooked chicken to something I was cooking, and I discussed it as something I try to keep on hand for the quick emergency meals from the freezer. Equally, I mention chicken stock as something I have on hand.

Homemade Chicken Stock - www.inhabitedkitchen.comI realized, though, that while I have discussed making chicken soup, cooking a chicken in the slow cooker and making an herb sauce, and so on, I have never posted the Basic Cooked Chicken Foundation Recipe – just the variations. I mean, you could figure it out… but let me write it up in one place.

I usually use the slow cooker for this. Because I will be boning the chicken, and then making chicken stock, I often buy the Chicken Legs with Back – full quarters – that our grocery store sells. They are less expensive than the ones without the back, but you also are paying for the bone, and there is more work – it is not worth it unless you are going to make stock, and are willing to fiddle with little bones…

It is easier to use just legs, without back. Easier still to use just the thighs, as they have a single bone each that is simple to remove. Easiest, of course, is boneless thighs… and that will make the most sense for many a person trying to cook in hardly any time… You just then won’t bother making stock (though there will still be some broth from the chicken itself you can use for sauce.) Breasts work, of course, but I find breasts alone come out dry – I would suggest mixing them with legs. A whole chicken automatically comes with both,  of course – and I often use that, instead. (I have also sometimes bought the legs with back, and then cut the backs off and reserved them for stock, later, and even separated the drumsticks and thighs for specific uses, such as baking or frying them, or making a recipe where the chicken is cooked right in the sauce.)

Raw chicken legs in slow cooker - www.inhabitedkitchen.comAnyhow – I fill the slow cooker with chicken. This time I just used two  legs, for illustration purposes, but I usually do four or six – and a larger slow cooker will hold more. As long as I’m doing it…  I put the meat right in, with at least one piece skin down, so the fat will start to cook out. It doesn’t need any liquid, as enough juices will cook out of the meat. Then I set the slow cooker to Low, and let it go.

Cooked Chicken in slow cooker - www.inhabitedkitchen.comSlow cookers do vary a bit in heat and cooking time, but, as a rule of thumb, if I want to lift out specific pieces of meat, and serve a thigh to one and a drumstick to someone else (having separated them before cooking, of course) I cook it about 7- 7 1/2 hours. In 8 hours, the meat is falling off the bone – wonderfully tender, but in shreds. The other evening, I simply lifted the pieces out to a platter, and pulled off chunks of meat to serve as dinner. I spooned a little of the broth in the pot over the grains, but did not make a sauce, though I could have.

Cooked, boned chicken - www.inhabitedkitchen.comAfter dinner, I returned to the kitchen, and the meat, which had now cooled enough to handle. I removed all the meat from the bones – that’s enough for a salad for the two of us, or to serve with something else for the next day’s dinner – and put it in the refrigerator.

I returned all the bones, skin, and other scrap to the pot, covered it with water, and added a little vinegar (which helps pull minerals from the bones) and salt. I also often have a bag of bones and scraps in the freezer – I’ll save them if we had chicken cooked in a different way – and I sometimes have vegetable scraps, too – peelings, stems, and so on (though not from broccoli or other cruciferous vegetables – they don’t take well to long simmering.) If so, I add them.

Bones and scrap returned to slow cooker - www.inhabitedkitchen.comThen I simply turned the slow cooker back on and let it run overnight, and into the day, until I was ready to deal with it. I try for at least 12 hours – 24 doesn’t hurt it at all… the longer it cooks, the more of the goodness from the bones is in the broth. This is the Bone Broth that many people talk of, as if it were a new discovery, these days – it’s also the Chicken Stock good cooks have been making for centuries. Much nutrition, and even more flavor.

Straining Stock - www.inhabitedkitchen.comI find the easiest way to drain it is to remove the larger bones first, and let them drain, then discard them. Then I pour the rest through a fine strainer. (If I worried about clear soup, I could use a much finer strainer, or even a cheesecloth or coffee filter. I’m not that fussy…) Then I can go ahead and make soup, or I can refrigerate or freeze the stock for later. This is in the fridge, as we’re getting cool days and are starting to want soup. I also freeze stock in ice cube trays, and make sure I always have a bag full of the cubes. I use them constantly in cooking – if some vegetables need a little moisture, if I want quick sauce…  4-5 Stock Cubes, 1 Roux Cube, and perhaps some seasoning – I have a quick chicken gravy.

So there you are. Basic Chicken and Broth. Toss the chicken in a salad, in a vegetable saute to make a meal, add it with vegetables back to the broth to make soup, use it in a casserole, mix it with sauce…  With a container of cooked chicken in the fridge, you can put a meal on the table in short order.


Chicken Stock -

In Memoriam

Still Life - Vegetables with Teapot - www.inhabitedkitchen.comThe day I met Rich, I also met a woman who had been a very close friend of his for many years. Through Rich, I was eventually included with him in her Family of the Heart – got to know her mother and sister, celebrated birthdays, supported her through deaths in the family, gladly received her support in our own hard times.

When her mother died, two years ago, Rich helped her with logistics – and she gave me the blue teapot I use as logo and avatar, which had been her mother’s. She and I were just discussing that a week or so ago, on her mother’s birthday.

OLYMPUS DIGITAL CAMERAA few days ago, she was killed in a car accident.

We are devastated, we are discombobulated, we are running like mad trying to connect various branches of her family (without her mother, Rich seems to be the only one connected to everyone.)

And, clearly, we need a nice cup of tea, from a blue teapot.

Thank you, m’dear. Himself and I will remember you, often and always.


Back to a pretty typical day, for me…

Breakfast - beans, eggs, and muffins - www.inhabitedkitchen.comIt’s cool in the mornings, now, and I can face cooked beans again. I basically heat them in the pan with their liquid (or some water) and sometimes seasoning, then mash with a fork. I poach a couple of eggs in them (how many eggs depends on how much cooked beans I have, and what mood I’m in, and how much I heated…)  I also had corn muffins I baked the day before.

Lunch… I didn’t get a picture, but you know what my lunches look like… Salad, with lots of vegetables and  chicken, and rice cakes. I’m looking at ideas for making crackers, and plan to make more muffins, to replace the ubiquitous rice cakes…  I don’t really want to be eating that many rice cakes. (Or, really, that much rice in general, given that I also eat it for dinner most of the time…) I like the crunch of rice cakes or crackers, especially with the soups and salads I usually eat for lunch, so I may start playing with this. Watch This Space!

Still Life with Cheese Pumpkin - www.inhabitedkitchen.comI decided this time to specifically follow yesterday – which is our CSA pickup day. Tuesday dinner is always a bit of a juggling act, in season…  On the one hand, I may have something from the previous week that I want to finish up – on the other, I may get something I want to use at once, at its peak. And we get the vegetables home right when I want to start cooking… so there is very little planning. I have a vague idea of what I am likely to get, given the time of year… but that is never absolute. (We sometimes – not always – get an email the evening before, but it is always subject to change. And, since we do a small share, we sometimes have choices – often, but not always, between two similar vegetables.)

So – yesterday, I had a little cooked chicken, and cooked rice. I put pinto beans on to cook in a slow cooker. That would be my framework. I also still had a patty pan squash I could use (though it wasn’t yet urgent) and I had onions…

I started by sauteing a small onion, then added chopped bell peppers – red, yellow, and green. (Half of each – the second half of each is in a container for salads.) I cut the ends off the husks of the ear of corn, microwaved it for 2 minutes, and let it sit to cool (and steam in its own moisture.)  I have learned that this cooks the husk and silk enough that it is easy to shuck, and the kernels just enough that they are easy to cut off the cob, without flying all over the kitchen. While the corn cooled enough to handle, I pulled out the pattypan, cut it up and added it to the onion/pepper mix. Then I covered the pan to steam slightly, while I cut the corn off the cob.

Dinner from CSA - www.inhabitedkitchen.comI uncovered the pan, added the chicken and the cooked beans and their liquid, and stirred everything around, then added the corn ( and the scrapings from the cob.) Covered it for another minute or two, while I heated the rice – and served. (I still have a little frozen basil in the freezer – I wish I’d thought to add that, it would have been even better!)

No process pictures, this time – this isn’t a recipe write up, as much as How I Deal with this. Later in the week I’ll do Interesting Things with the cheese pumpkin, for instance…  or anything else that takes a little planning of cooking time! But Tuesday Night, in our house, is all about rapid, simple meals featuring very fresh vegetables – and, really, it doesn’t get better than that.Still Life - Vegeatbles with Teapot -

Linking up with Jenn at Peas and Crayons...


What Grandma Did (Not…)

September Harvest - www.inhabitedkitchen.comA few years back, I was part of a conversation that included a friend who was trying to both increase the fresh food (especially vegetables) she ate and decrease her carbon footprint – by eliminating plastic, making fewer trips to the supermarket, shopping at the Saturday farmer’s market… And, of course, eliminating waste, especially food waste.

Worthy goals, all, but she was finding it difficult. She’d buy good food but it would wilt or go bad, and she’d feel guilty. Finally she said “It can’t be impossible! After all, Grandma did it!”

And I thought… did she? Did she really do what we are trying to do? Because, really, our lives, and expectations, have changed.

Grandma's Luncheon Plate - www.inhabitedkitchen.comI have always been interested in social and cultural history, including the history of food and cooking, and the stories from my own family. I actually lived with one grandmother for a few years when I was a young adult. I have a fine collection of cookbooks that belonged to my grandmothers dating back to the end of the 19th century. (Generations run long in my family – and Granny had library discards published long before she started keeping house herself.) And I’ve listened to stories about more distant relatives living on farms in the early to mid 20th century, though my own parents grew up in cities.

These women’s lives were very different from each other’s, as well as from mine, and they had very different ways of shopping and cooking. And I learned many, though not all, of the ways they dealt with food – none of which is quite what we expect to accomplish today.

August Bounty - www.inhabitedkitchen.comI’ll start with Jane, the oldest, who married a farmer in the late 19th Century. She’s the closest I have to the image we have of the archetypal Rural Grandma. They ran a dairy farm, and while the men cared for cows and brought in hay, she spent her life around food – growing and canning vegetables, skimming cream and churning butter, raising and slaughtering chickens… feeding a large family (and occasional hired men.) They didn’t have electricity until Rural Electrification in the Thirties, I’m not sure she ever had a refrigerator (though there was eventually an icebox.) She ate beautiful fresh vegetables out of her garden – in the summer. Each day in season they ate part of what she’d picked that morning – she wasn’t holding a head of lettuce for a week, as a big farm family would go through that fast. But she canned most of her produce…  her granddaughter told me about watching in sorrow as beautiful fresh beefsteak tomatoes were cooked down for canning. If Jane hadn’t canned they would have had no vegetables at all during the winter and spring. She never kept a week’s worth of vegetables fresh. Everything was either eaten or canned immediately.

Cast Iron and Carbon Steel - www.inhabitedkitchen.comMadeleine, 50 years younger and in a different branch of the family, grew up on a farm… but a smaller tenant farm, not one her family owned. I don’t know much about it, other than that her mother also grew and canned at least some of her vegetables. She told me that they went into town once a week, on Saturday,  to do business, including shopping. They did not have their own dairy or meat, as Jane did. Her mother would buy chops for that night, and a roast or a chicken for Sunday – and that was all the meat for the week. The roast lasted as long as it lasted… and then they ate canned beans and a few eggs with their fresh or canned vegetables. So she, like many of us, did do a weekly shopping, but expected her menu to be much more limited on Thursday and Friday than it had been on Saturday and Sunday.

Vegetables! - www.inhabitedkitchen.comHelen, in the generation between them, lived a very different life in the city. She never canned a vegetable in her life. Unlike the rural women, though, she shopped every day. She would get meat at the butcher’s, and cook it that night, she bought bread fresh every day, milk was delivered every morning. (Madeleine’s mother had a milkman, too – Jane’s husband delivered the milk from his cows to the neighborhood.)  She did expect fresh lettuce most of the year (which the farm women did not have) and a head did have to last a couple of days in the icebox (later, refrigerator) but she was feeding four people, and, well, wasn’t iceberg lettuce wonderful? It stays nice and crisp! There was often a cabbage, or some carrots. A bag of potatoes and some onions went into a root cellar drawer, and she expected them to last a while. Otherwise, they ate almost all canned vegetables. She managed her kitchen differently, but still did not expect most produce to last a week or longer.

Peppers - www.inhabitedkitchen.comReturning to my friend… She is single, and working in a fascinating, challenging field that takes time and attention. She buys much of her food in a large, well-stocked supermarket — which takes time to drive to and time to shop in, so she’s trying to cut back to shopping on alternate weeks. There is a farmer’s market, but only once a week (and, of course, she has to drive to that, too…)

And so, the biggest changes from Grandma’s day – she buys a week’s worth of food at once, instead of harvesting or shopping daily, she lives alone, so is trying to finish that cut bell pepper before it gets soft, and she expects fresh, not canned, vegetables all year. She does have a refrigerator and a freezer, she does not have a milkman or her own kitchen garden. On the whole, she has more ways to keep food fresh, but she also expects to keep it fresh longer.

I’m not trying to discourage her from eating this way. If anything, my entire blog is trying to encourage it. But I think we need to be realistic…

Stored vegetables - www.inhabitedkitchen.comOur grandmothers did not think of themselves as compromising, when they ate canned peas in January – they saw it as a victory that they had vegetables at all. (Of course the peas weren’t as good as fresh – but they didn’t expect them to be.) We, though, need to look at the many (sometimes conflicting) things we can do, and decide for ourselves what is most important, and how we want to manage.

I get as much fresh and local produce as I feel that I reasonably can. Six months of the year, we are in a CSA – and I do get enough from that to do a little preservation for winter. I’m certainly not doing the canning Jane did…  for me, that doesn’t make sense (though there are people, even in urban apartments, who feel that it does for them) and I don’t  want even home canned peas anyway… But I freeze cooked greens, and chopped hot peppers, and sauteed celery. I make some fermented pickles (not many – Rich doesn’t really like pickles – but some, because I do.) I freeze ratatouille base.

IVegetables Storage - www.inhabitedkitchen.comn the meanwhile, I have a couple of containers that help keep vegetables fresh longer. They are sealed to keep a moist environment, but have grids or drains on the bottom to let water drip out, so nothing sits in it. These are plastic, but I believe that some glass ones are starting to turn up in stores.  The key is the balance between humidity and damp. Many newer refrigerators come with produce drawers that themselves do a pretty good job of this, and if yours does by all means use it, but my “crisper drawer” is really closer to a root cellar – good for potatoes and cabbage, but not really for lettuce. (And I need it as a root cellar – my apartment is hot, even in winter. If I leave potatoes out, they rot.)

Every week when we get our produce, I evaluate it – what should be eaten right away (spinach, corn,) what should be eaten or processed within the week or as soon as possible after (chard, herbs, lettuce,summer squash,) and what will keep a while (I have a couple of cabbages in the crisper drawer right now – they’ll be joined soon by winter squash.)

Late Spring and WInter Storage - www.inhabitedkitchen.comWe eat mostly seasonally, and mostly locally. I am not an absolutist about either.  I do everything I can to extend the life of the produce I bring home, and sometimes that means preservation. I am totally willing to buy citrus fruits and even exotics like avocados, but I recognize them as a luxury – we eat many more apples. (And I know that some of you reverse that, if you live in warmer climates.) In winter and early spring, when there is little available here, I’m delighted to be able to buy frozen vegetables – Grandma didn’t have that option, when she was young, and ate canned vegetables all winter. I, personally, right now would rather have the frozen vegetables than “fresh” ones hauled across the continent or up from the Southern hemisphere – but that’s a choice for each person, and it does depend a lot on availability in your area. (And it certainly is influenced by the poor produce section in my local supermarket – if I had better choices, I might, indeed, choose them.)

Grandma's Kitchen Tools - www.inhabitedkitchen.comI know, though, that whatever I choose I am not doing what Jane, Madeleine’s mother, or Helen did. I have resources they did not – they had resources I do not. And I have very different expectations.

I cook for 2, not 4 (or 10!) which makes many things easier – but others harder. Some of the food I buy is fresher – but much is less fresh. I have a refrigerator with a good freezer compartment (which I stuff…) I assume that I can buy fresh produce all year around – if not from the farmer, from the grocery store – but I get a week’s worth at once, and then it has to last while only two of us eat it. I do not serve canned vegetables in winter. When I packed a lunch for one of us to take to work, I knew it could be kept cool and then heated, so I could pack salads and leftovers, and use vegetables for lunch – my father and grandfathers just carried sandwiches.

My friend cooks for one, and lives in an even colder climate than I do. Most of the year, she eats fresh produce trucked in from across the country – not at all as fresh as the vegetables her grandmother ate in summer, but also not the canned goods she ate in winter. She doesn’t always get home in time to cook much. She buys lettuce that was picked days before, and needs it to last another week or two – which her grandmother never even considered.

Fresh and Lovely - www.inhabitedkitchen.comWe forget how much has changed. We cannot just drop one part and expect the rest to stay the same – it’s a balancing act. And we should not criticize ourselves if we need to make further adjustments every time we move a piece – that’s the way it works. I have many more choices about what we eat, and now making those choices is, in many ways, the real work – and the real luxury.



End of Summer Hot Pepper Soup


End of Summer Pepper Soup - www.inhabitedkitchen.comIt’s September.

Summer is ending. The days are cooler – finally comfortable, for me. The air conditioner is off, the windows are open, and we just dug out a light blanket for the bed. This is the most beautiful season in New York City. Many days, the sky is a deep blue, and the air sparkles. People walk with a spring in their step.

It is also the peak of the harvest season. Greenmarket is overflowing. The CSA haul is starting to be mixed – the tomatoes, eggplant, and zucchini of August are still plentiful, but now they are side by side with broccoli and cauliflower.

Peppers! www.inhabitedkitchen.comAnd peppers. Have I mentioned peppers? Both sweet and hot peppers are ripening, beautifully red (or orange or yellow, depending on the cultivar) and bursting with flavor. Not everyone in our CSA wants them, so there are always extras for those of us who do, and we certainly do! I’ll preserve many for the winter, in one way or another, but we’re also enjoying them now. And it is finally cool enough for hot soup.

Every year, once or twice when I can get lots of hot peppers, I make this soup. I’ve literally been making it my entire adult life, without any serious changes (which is unusual for me…) Normally, on this site, I only share recipes that are either original, radically changed from the first inspiration, or general enough that no one cook can really claim the concept. (Cole slaw? Chicken soup?) This is different.

My senior year in college I lived off campus, in an apartment with another woman. She kept Kosher, and was vegetarian (which, let me tell you, is the easiest way for an Irish girl like me to keep Kosher!) and we had agreed that we would keep a vegetarian (and Kosher) kitchen. I was interested in vegetarian cooking anyway, and continued a largely, though never entirely, meatless diet for years after, and, indeed, still have many meatless meals. Along the way, my roommate introduced me to what were then the classic books of vegetarian cooking.

One of the greatest of these was The Vegetarian Epicure, by Anna Thomas. I am always confused when I read statements that vegetarian cooking in the 70s and 80s consisted entirely of TVP patties and earnest but tasteless veggie loaves – that’s not what I ate! One could – we knew a guy who ate like that, and we kept having him over for dinner so he’d get some real food – but no one had to. (Just as a meat eater did not have to live on Hamburger Helper, though some certainly did.)The Epicure (as people called it) was a good cookbook that didn’t happen to include meat, and my go to for years if I wanted, for whatever reason, to serve a meatless meal to someone suspicious of the idea. By modern vegetarian standards, it relies a lot on eggs and cheese, and it barely mentions whole grains or beans, but these are not the only meals I eat…  Equally, many (not all) recipes were a little fussy for a weeknight dinner, but well worth it for a special meal (even just Sunday – or Sabbath – dinner. Not too fussy for once a week.)  The food is simply delicious. Thomas did write a second volume, and has written more cookbooks more recently as well, though that has never been her primary profession.

This is all to say that I have literally made this pepper soup every year for decades – I think it is that good. And I haven’t really changed it. I have cut down on the fussiness. The immersion blender has made pureed soups much easier than they were – and, if I do say so myself, I do love my roux cubes…  I used to have to stop everything and use a new pan to make a roux, then temper it, then… Now I just stir in the cubes and let them melt. Couldn’t be easier.

Seeding hot peppers - www.inhabitedkitchen.comIt starts with a cup of chopped peppers. Remove stems, seeds, and pith – they contribute more heat than flavor, and we’re looking here for more flavor than heat. Now, the problem with volume measurements is that, the more coarsely you chop, the less pepper is in that cup – this is fairly coarsely chopped. I’m going to puree it later, so I don’t want to waste my time mincing… but you can add a little more if you like. Also, think about the heat of your peppers. There are Scotch Bonnets in the picture above, and those bad boys are not going into soup. I want to be able to eat it! (There will be hot sauce, down the road…) I prefer all red, yellow and orange peppers for this, just to avoid muddying the color.

Chopped vegetables in pot - www.inhabitedkitchen.comAfter preparing the peppers I chopped an onion, and 4 big plum tomatoes. The recipe calls for two pounds – avoiding volume measurement, here. If you don’t have good fresh tomatoes, this is a place where canned will work – I’ve sometimes frozen the peppers, and made the soup in winter with canned tomatoes. Like the ratatouille base, it gives me a taste of summer, and a nice change. Good ripe tomatoes are best, though.

Pureeing Pepper and Tomato Soup - www.inhabitedkitchen.comNow – the original recipe calls for putting all of this in a blender, with water, and pureeing the raw vegetables, and then cooking it all. Now that I have an immersion blender, though, I’d rather put it all in the soup pot, cook it, and then blend it – it leaves a slightly chunkier texture, which I prefer. So I put the vegetables in the pot with water, and simmered it for about 20 minutes. I choose to let it cool at least a little – and I did deliberately make it in a large pot to reduce spattering – and then I used the immersion blender to get the consistency I wanted.

Stirrign in Roux Cubes - www.inhabitedkitchen.comI then put the pot back over heat, took three roux cubes from the freezer, cut them each in half, and stirred them in. The roux dissolved in very gradually as the soup came to a simmer, and thickened. Once the roux was no longer visible, I also added a cup of cooked rice. I brought the soup back to a low boil, let it simmer a few minutes as the rice heated and it all thickened – it makes a thick soup with texture from the rice, as well as any left from the vegetables. (You can, of course, stop, make a roux with three tablespoons each of butter and flour, temper it, and stir it in – but really – wouldn’t you rather use the cubes?)

End of Summer Pepper Soup with Yogurt - www.inhabitedkitchen.comI served it then, with a dollop of full fat Greek yogurt in each bowl. The original calls for sour cream – which is wonderful and luxurious, and which I strongly recommend if you make this for guests, or as a first course for a holiday meal. I use the yogurt partly just because I’m more likely to have it in the house – but partly because it boosts the protein if this is a meatless meal…  Only do this with the full fat Greek yogurt, though – low fat regular just doesn’t really work well – it’s too thin and a little chalky. The soup has a luxurious rich mouthfeel, and you don’t want to spoil that.

This is really a first course soup, not the dinner soups I so often make. Four bowls – a first course with dinner, or lunch with a salad. (We did both, with this batch.) It does double easily.

So, in fact, I have changed it a little… and (looking in the book) I’ve also lost a few seasonings and garnishes along the way. By all means add lemon peel and dill if you have them around…  By all means get your hands on the book. When I made her the macaroni and cheese, my grandmother sighed and said “This tastes like my mother’s.” (I told my own mother, who looked at me with respect – “My grandma made the best macaroni and cheese in the Heights.” Then she bought the book.)  I learned to make curries without fear – or curry powder – and spanakopita, and sweet potato pie… It was a good book to have, just that first step past starting to learn to cook. I knew basics – this introduced me to the glory that good cooking can be.

Pepper Soup -

Link up your recipe of the week

Linking up with Emily at Recipe of the Week.

End of Summer Pepper Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

End of Summer Pepper Soup

A delicious hot soup of fiery peppers and rich, ripe tomatoes - wonderful on the first cool days.


  • 1 cup chopped and seeded mixed hot peppers
  • 2 pounds ripe tomatoes, chopped
  • 1 onion, chopped
  • 2 cups water
  • 3 Roux Cubes
  • 1 c cooked brown rice
  • Greek Yogurt (or sour cream) for topping


  1. Place the chopped vegetables and water in a soup pot. Bring to a boil, and simmer for 20 minutes.
  2. Let cool 10 minutes (or more.) Use an immersion blender to puree until the liquid is almost, but not completely, smooth. (Or, use a regular blender to puree the vegetables before cooking.)
  3. Reheat the soup. As it heats, add Roux Cubes and stir as they melt into the soup. As it heats and starts to thicken, add the cooked rice. Let it simmer 2-3 minutes, until it is completely hot, and has thickened.
  4. Serve with a dollop of Greek Yogurt in each bowl (or pass a bowl of Greek Yogurt for people to serve themselves.)
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