slow cooker chicken soup

Breakfast

A very easy classic chicken soup that freezes beautifully, this flavoursome recipe is packed with tender chicken and will go down well with all the family. Don’t skip frying the onions briefly at the beginning as they make the soup extra rich and delicious.

INGREDIENT :

2 tbsp sunflower or vegetable oil
2 onions, finely chopped
2 garlic cloves, crushed
65g/2¼oz plain flour
1.25 litres/2 pints hot chicken stock, made with 2 chicken stock cubes
1 tsp dried mixed herbs
¼ tsp ground turmeric (optional)
4 chicken thigh fillets, boneless and skin removed (see Tip)
5 tbsp milk or single cream
salt and freshly ground black pepper
chopped fresh flatleaf parsley or chives, to serve

RECIPE DIRECTION :

Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 3–4 minutes, or until softened, stirring constantly. Add the garlic and cook for a few seconds more, stirring.
Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender.
Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread, if you like.

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slow cooker chicken soup

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