Slow cooker chicken soup served in a bowl

Slow cooker chicken soup

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(1 ratings)

Prep: 15 mins Cook: 6 hrs - 8 hrs

Easy

Serves 6-8

Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like

Nutrition and extra info

  • Freezable

Nutrition: Per serving (8)

  • kcal352
  • fat21g
  • saturates6g
  • carbs4g
  • sugars3g
  • fibre3g
  • protein35g
  • salt1.6g
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Ingredients

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 carrots, chopped into 1½ cm pieces
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 leeks, halved and sliced
    Leeks

    Leek

    lee-k

    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)
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2l chicken stock
  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    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)

Method

  1. 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.

  2. 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.

  3. 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.

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