Slow-cooker French-style farmhouse chicken soup

Cooking Soups Slow-cooker French-style farmhouse chicken soup

Dust off that slow cooker and dive into this rustic soup, hearty enough to satisfy on a cold winters night.

Lables: High fibre High protein Low fat Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat oil in a non-stick frying pan over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until browned all over. Transfer to a 5.5-litre slow cooker.
  2. Add celery, carrot, leek, fennel, stock and thyme. Season with salt and pepper. Cover with lid. Cook on low for 6 hours (or high for 4 hours). Add peas in the last 10 minutes of cooking time. Remove and discard thyme.
  3. Remove chicken from soup. Transfer to a board. Remove and discard bones. Roughly shred chicken. Return to soup.
  4. Sprinkle with reserved fennel fronds and serve with crusty bread.

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2 tsp extra virgin olive oil
6 chicken lovely legs
2 celery stalks, trimmed, thinly sliced
2 carrots, diced
1 leek, trimmed, halved, thinly sliced
1 fennel bulb , trimmed, diced
1.25 litres salt-reduced chicken stock
3 fresh thyme sprigs
1/2 cup frozen peas
4 slices crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
6:05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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