Crock Pot Lemony Chicken Soup

• 1 large onion, chopped
• 2 cups carrots, sliced 1/4-inch
• 1 cup mushroom, sliced 1/4-inch
• 1 bay leaf
• 1 (3 -4 lb) chicken, whole
• 1 small lemon, sliced thin
• 3 cups chicken stock or 3 cups broth
• 12 cup apricot-pineapple preserves
• 34 teaspoon cumin
• 34 teaspoon ginger
• 34 teaspoon coriander
• 4 garlic cloves, minced
• salt and pepper, to taste
• 2 tablespoons cornstarch
• 14 cup water

1. Layer in crock pot in this order, onion, carrot, mushrooms, bay leaf and chicken.
2. Put sliced lemon on top and inside of chicken.
3. Mix together the stock, apricot/pineapple preserves, cumin, ginger, coriander, garlic and salt and pepper.
4. Pour over chicken.
5. Set Crock on high and cook for 4 hours, I basted every so often.
6. Being sure that none of the preserves stayed on top of the chicken to get dried out.
7. After 4 hours, remove chicken allow to cool, debone and deskin, chopping into chunks.
8. While chicken is cooling mix cornstarch and water add to crock, this will not thicken alot but just enough to give it body.
9. Add chicken back to crock, turn to low and simmer for another 20-30 minutes.
10. Serve as soup or over rice.

onion, carrots, mushroom, bay leaf, chicken, lemon, chicken stock, apricotpineapple, cumin, ginger, coriander, garlic, salt, cornstarch, water

Taken from www.food.com/recipe/crock-pot-lemony-chicken-soup-155292 (may not work)