Chicken noodle soup
Perfect for our cold weather and light on the tummy too.
Something warm and comforting reading when you come in from the day!!
Slow Cooker Chicken Noodle Soup
Ingredients
4-5 chicken breasts
200gms or 3 large carrots, peeled and chopped
1 medium onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
1.5 litres chicken stock (use my easy homemade stock, also made in the slow cooker*)
1 cup water
Salt and freshly ground black pepper, to taste
300gms uncooked wide egg noodles/rice noodles
2 Tablespoons chopped fresh parsley
Directions
1. Place whole chicken breasts on the bottom and top with carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
2. Next add in chicken broth, water, and season with salt and pepper to taste. Cover and cook on low heat 6 – 7 hours.
3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the slow cooker.
4. Cook your noodles separately according to the instructions on the pack and add to slow cooker along with the parsley and stir. Serve and enjoy!
Slow Cooker Chicken Broth*
Ingredients:
* 1-2 chicken carcasses (from free-range birds)
* 1 large onion, peeled and chopped
* 2 large carrots, scrubbed clean and chopped
* 2 stalks celery with leafy tops, chopped
* 4 garlic cloves, peeled and cut in half
* 1 tablespoon whole black peppercorns
* Water to cover (about 15-20 cups)
* 6 tbsp apple cider vinegar (helps to draw the minerals out of the bones and into the stock)
* sea salt to taste
Directions:
1. Put all your ingredients into the slow cooker and cook on high for at least 12 but preferably 24 hours. The longer you simmer it, the more flavour some it will be, but keep in mind that it will reduce and you will end up with less.
When it has finished cooking, allow to cool a little and then sample your broth. Add sea salt to taste. Strain the broth, push some of the veggies through the sieve.
Your stock is now ready for use or you can package it up or use it to make your slow cooker chicken soup as above.
Let’s Nutrify – Jemma Tip
This divinely easy slow cooker chicken soup is such a nutritious boost for the immune system. If you choose to make it with the homemade broth, you’ll be getting a wonderful mineral and gelatin rich broth that is not only a useful cold fighter, but also supports good digestive health. I often add in some greens like a good handful of cabbage, spinach or kale approx. 10 minutes from the end of cooking time to increase the vitamin and fibre content of the soup. Enjoy!
Tips from the butchers’ wife.
Delighted that a soup was included in our slow cooker special. At the weekend I often cook up a batch of vegetable soup so we’ve something hot when we come in from activities. Without the added protein vegetable soup just wouldn’t sustain and keep you satisfied for long. This one, with the added addition of chicken, is a meal in itself and will be a great addition to our lunch boxes. I bought really handy food flasks in home store and more and we all use them for work and school. Remember the ratio of dried herbs to fresh. 1:3. Dried herbs are more intense than fresh so less of the dried!! Batch cook and use for a couple of days too!!
Yum... The butchers wife x
