8+ hrs, Dairy Free, Gluten Free, Healthy Options, Lactose Free, Soup
June 26, 2016
A winter warming chicken soup 🙂
We like to make this on Sundays and leftovers are perfect for quick, healthy lunches throughout the week.
8 hrs 15 mins
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
2 or 3 cloves garlic, crushed
1/2 cup Onion, diced
Remainder of Spring Onion /eschalot, sliced
1Place all ingredients in slow cooker bowl.
2Cook for 8hrs on low (Contempo 5.5L sc)
3Serve with crusty bread or over rice noodles
1Base recipe is FODMAP friendly, if you don't require this add the optional extras
Submitted by Felicity Barnett
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.
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
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
April 15, 2019
Yes you can, I just find breast to be a more dry outcome
April 13, 2019
Can you use breast instead of thigh? Thanks
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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