- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 celery sticks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 carrots, chopped into 1½ cm pieces
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 leeks, halved and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 bay leaf and 3 thyme sprigs, tied together
- 1 whole medium chicken (about 1.4kg)
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2l chicken stock
- 1 lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small bunch of dill or parsley, finely chopped
- crusty bread, to serve (optional)
Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.
Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.
Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.
Add noodles, if you likeAdd spaghetti broken into short lengths or noodles to the soup 1 hr before the end of cooking, if you like.
Easy egg-drop noodle soupBring any leftover chicken soup up to a simmer, season with soy sauce and add some shredded ginger, if you have any. Stir in 1 beaten egg. Simmer for a minute until set in strands, then add cooked noodles.