Ingredients
| 3 Pound | chicken (dark meats preferred) |
| 1 Cup | raisins |
| 5 Cup | beef, chicken or vegetable broth |
| 1 1/2 Teaspoon | turmeric |
| 2 Teaspoon | curry |
| 2 Teaspoon | seasoned salt |
| 1/4 Cup | garlic, chopped |
| corn starch, as needed | |
| 1 1/2 Cup | carrots, chopped |
| 1 Cup | celery, chopped |
| 8 Ounce | pearl onions |
| 2 Cup | mushrooms |
Instructions
Combine chicken, raisins, and spices in a slow cooker, cover with broth. Cook on high heat 4-6 hours or until the chicken shreds easily. Remove skin and bones. Break chicken up into bits. At this point, thicken the broth with corn starch, as the vegetables will thin it out. Add vegetables and cook another 2 hours (if chopped onions instead of pearl onions are used, add only in the last hour of cooking). Soup is ready when the vegetables are still slightly crunchy.
