Slow-cooker Chicken Soup
Servings: 4 servings
Calories: 427kcal
For a warming, homestyle chicken soup with the ultimate depth of flavour, this Slow-cooker Chicken Soup recipe features chicken, veggies and noodles cooked low and slow. Just 10 minutes of prep, then the slow-cooker does the rest of the work for you, blipping away for hours cooking the soup to perfection. If you don't have a slow-cooker, I've also included stovetop instructions.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 onion, finely diced
- 1 whole free-range chicken
- 2.5 litres water
- 3 tsp sea salt flakes, plus extra to season
- 2 stalks celery, including leaves, washed and cut into 15 cm (6 inch) lengths
- 4 carrots, peeled and halved lengthways
- 250 g thin egg noodles
- ½ bunch flat-leaf parsley, roughly chopped
- Freshly cracked black pepper
Instructions
- Heat the olive oil in a medium-sized frying pan over medium heat. Add the onion and cook for 3–5 minutes until soft.
- Rinse the chicken (including the inside of the carcass). This creates a clearer broth.
- Place the whole chicken, water, salt, celery, carrots and cooked onion into a slow-cooker. Cook on low for 8 hours or high for 4 hours (see the stovetop method below).
- Remove the chicken, celery and carrot from the slow-cooker. Shred the chicken and cut the celery and carrot into bite-sized chunks.
- Place the egg noodles in the remaining liquid. Cook for 15 minutes over low heat or until the noodles are cooked to your liking. Sprinkle with fresh parsley.
- Return the chicken, celery and carrot to the broth. Season with salt and pepper and serve.
Notes
Stovetop method – Place the whole chicken, water, salt, celery, carrot and cooked onion into a large pot. Use more water if needed to ensure the chicken is fully submerged. Place the lid on, bring to the boil, then reduce the heat to low and leave the lid ajar. Cook for 1½ hours or until the chicken is soft and falling off the bone. Remove the chicken, celery and carrot from the pot. Shred the chicken finely and cut the celery and carrot into bite-sized chunks. Add the egg noodles to the pot and cook for 8 minutes or until cooked through. Sprinkle with fresh parsley. Return the chicken, celery and carrot to the pot, season with salt and pepper and serve.
MAKE AHEAD
Slow-cooker Chicken Soup can be frozen for up to 3 months. Follow the recipe but do not add the egg noodles. The egg noodles will absorb too much moisture and are best added to the soup once it is defrosted. Thaw in the fridge overnight. Reheat on the stovetop and add the noodles once boiling.LEFTOVERS
Can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave. See freezing instructions above.Nutrition Facts
Slow-cooker Chicken Soup
Amount per Serving
Calories
427
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
83
mg
28
%
Sodium
2047
mg
89
%
Potassium
536
mg
15
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
25
g
50
%
Vitamin A
11036
IU
221
%
Vitamin C
17
mg
21
%
Calcium
76
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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