Chunky Chicken Soup

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June 26, 2016

Chunky Chicken Soup 5 0 5 1

A winter warming chicken soup 🙂
We like to make this on Sundays and leftovers are perfect for quick, healthy lunches throughout the week.

  • Prep: 15 mins
  • Cook: 8 hrs
  • 15 mins

    8 hrs

    8 hrs 15 mins

  • Yields: 10 serves

Ingredients

Base recipe

1kg Chicken thigh fillets, diced

1 cup Potato, diced

1 cup Sweet Potato, diced

1 cup Celery (include leaves), diced

1 cup Zucchini, diced

1 cup Carrot, diced

1 cup Corn Kernals

2 eschalot/Spring Onions(Green part only), sliced

2 handfuls Spinach leaves

Pinch Cracked Pepper

1 tblspn fresh Thyme

1 tblspn fresh Parsley

2L Chicken Stock

Optional Extras

2 or 3 cloves garlic, crushed

1/2 cup Onion, diced

Remainder of Spring Onion /eschalot, sliced

Directions

1Place all ingredients in slow cooker bowl.

2Cook for 8hrs on low (Contempo 5.5L sc)

3Serve with crusty bread or over rice noodles

Note-

1Base recipe is FODMAP friendly, if you don't require this add the optional extras

Submitted by Felicity Barnett

00:00

6 Reviews

Lauren

March 19, 2020

I love this soup. I use a Thai flavoured chicken stock and add a little chilli for some heat. It freezes really well and is always a crowd pleaser.

Felicity Barnett

November 21, 2019

I’ve breast fillets and tenderloins before but find that thighs tend to stay moister than breast fillets.

You could do 4hrs high although we find long and slow cook (using low) gives a much better flavour overall and the chicken shreds nicely

Emmy

November 20, 2019

could you put breast in and shred it at the end? Would 4 hours high be okay or low 8 hours Is better? thanks

Yes you can, I just find breast to be a more dry outcome

Caroline

April 13, 2019

Can you use breast instead of thigh? Thanks

Samantha Cooper

April 26, 2018

Made this and it was delish. I added bacon, mushroom to it. Served it with a crusty roll. I used 500g chicken so i halved the stock.

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