This slow-cooker chicken noodle soup is just what the doctor ordered.
- Rinse chicken under cold water. Pat dry with paper towel. Place chicken, carrot, celery, tomato, onion, 2 litres cold water, stock powder and bay leaf in the bowl of a 5.5-litre slow cooker. Remove leaves from parsley sprigs and reserve. Add stalks to the slow cooker. Cover with lid. Cook on low for 6 hours (or on high for 3 hours).
- Using tongs, carefully remove chicken from slow cooker and place on a large plate. Using a large slotted spoon, remove and discard the vegetables. Carefully strain the remaining broth through a large sieve over a large heatproof bowl (see notes). Discard any solids. Return broth to slow cooker bowl. Add pasta. Cover with lid. Cook on high for a further 15 minutes or until just tender (see notes).
- Meanwhile, remove and discard skin and bones from chicken. Finely shred meat. Stir into broth. Season with salt and white pepper.
- Chop the reserved parsley leaves. Whisk eggs and parsley together in a jug. Heat oil in a large frying pan over medium-high heat. Pour egg mixture into pan. Swirl to cover the base. Cook for 2 minutes or until set. Transfer to a chopping board. Roughly chop into 1cm-thick slices.
- Divide soup among serving bowls. Sprinkle with sliced egg and parmesan. Serve with crusty bread.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set