A winter warming chicken soup 🙂
We like to make this on Sundays and leftovers are perfect for quick, healthy lunches throughout the week.
Submitted by Felicity Barnett
Chunky Chicken Soup
A winter warming chicken soup 🙂
We like to make this on Sundays and leftovers are perfect for quick, healthy lunches throughout the week.
Serving: 10
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
Instructions
- Place all ingredients in slow cooker bowl.
- Cook for 8hrs on low (Contempo 5.5L sc)
- Serve with crusty bread or over rice noodles
Note-
- Base recipe is FODMAP friendly, if you don't require this add the optional extras
Tried this recipe?Let us know how it was!
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.
Can you use breast instead of thigh? Thanks
Yes you can, I just find breast to be a more dry outcome
could you put breast in and shred it at the end? Would 4 hours high be okay or low 8 hours Is better? thanks
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
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.
Could you use chicken legs for this recipe? Thanks
Sure could Alison