Slow-cooker Chicken Soup

Comforting and warming chicken soup, just like mum makes! This slow-cooker recipe produces a rich, wholesome broth with fall-apart chicken. Just 10 minutes of prep, then the slow-cooker does the rest. Stovetop instructions also included.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 onion, finely diced
• 1 whole free-range chicken
• 2.5 litres (10 cups) water
• 3 tsp sea salt flakes, plus extra to season
• 2 stalks celery, including leaves, washed and cut into 15 cm (6 inch) lengths
• 4 carrots, peeled and halved lengthways
• 250 g (9 oz) thin egg noodles
• ½ bunch flat-leaf parsley, roughly chopped
• Freshly cracked black pepper

Method

1. Heat the olive oil in a medium-sized frying pan over medium heat. Add the onion and cook for 3–5 minutes until soft.
2. Rinse the chicken (including the inside of the carcass). This creates a clearer broth.
3. Place the whole chicken, water, salt, celery, carrots and cooked onion into a slow-cooker. Cook on low for 8 hours or high for 4 hours.
4. Remove the chicken, celery and carrot from the slow-cooker. Shred the chicken and cut the celery and carrot into bite-sized chunks.
5. Place the egg noodles in the remaining liquid. Cook for 15 minutes over low heat or until the noodles are cooked to your liking. Sprinkle with fresh parsley.
6. Return the chicken, celery and carrot to the broth. Season with salt and pepper and serve.

Tips

• Stovetop method: Place all ingredients in a large pot, bring to boil, then reduce heat and cook for 1½ hours or until chicken is soft and falling off the bone.
• Can be frozen for up to 3 months. Do not add the egg noodles before freezing - add them once defrosted and reheated.
• Refrigerate leftovers for up to 3 days. Reheat in the microwave.