Good old chicken soup. A simple yet comforting meal, great for when the weather turns a little cooler or for when you’re not feeling 100% well. This is my all time favourite recipe. It’s chunky and hearty and full of nothing but healthy goodness. Pop in the slow cooker before work, and return to a wholesome filling meal the whole family will enjoy.
2 x tablespoons olive oil
2 x heaped teaspoons minced garlic
2 x heaped teaspoons crushed ginger
2 x heaped teaspoons mixed Italian herbs
1 x leek, halved, washed, thinly sliced
1 x large carrot, peeled, diced
2 x sticks celery, diced
2 x small (or 1 large) zucchini, diced
1 x swede or turnip, peeled, diced
1/2 a butternut pumpkin, diced
4 x cups chicken stock (I use Real Stock brand)
4 x chicken thighs (approx 600g)
Chopped fresh parsley, Salt & Pepper to serve
1. Heat oil in a large saucepan over medium heat. Add garlic and ginger. Cook, stirring, for 2 minutes or until soft but not coloured.
2. Add leek, carrot, celery, zucchini, pumpkin and swede. Cook for 2 minutes. Remove from heat.
3. Place vegetable mix into your slow cooker along with the chicken stock, place chicken thighs on top.
4. Cook on a low heat for 6-7 hours.
5. Once cooked, remove chicken from slow cooker, place on a chopping board and shred with two forks.
6. Return shredded chicken back to pot along with a handful of freshly chopped parsley.
7. Season with salt and pepper, ladle into bowls and serve with crusty bread.
This is a great recipe to use up any winter “soup” veggies you may have in your fridge.
If you don’t have a slow cooker you can cook in a casserole pot on the stove, just make sure you turn your heat down low, cooking time will reduce to 1 hour on the stove.
This soup is great to freeze, portion into snap lock bags, lay flat and squeeze out the air, best eaten within 3 months of freezing.