Slow Cooker Chicken Soup

Slow Cooker Chicken Soup: Step by Step

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1. Put the chicken in the slow cooker, breast side up, with the carrots, celery, onion, garlic and bay leaves. Pour over the water and add the salt and pepper.

   Mark done

2. Cover and cook on low for 6 hours, until the chicken is very tender. If your slow cooker runs hot, check at 5 hours.

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3. Lift the chicken onto a board, cool for 10 minutes, then pull the meat from the bones. Discard the skin, bones and bay leaves.

   Mark done Start 10 min timer

4. Return the meat to the pot, add the noodles and cook on high for 20 minutes until tender. Stir in the parsley and serve with the lemon.

   Mark done Start 20 min timer

Things to Watch For

1. Do not overfill with water; the soup will taste weak.
2. Skim the fat from the top before serving.
3. Add the noodles only at the end.
4. Season carefully once the soup has finished cooking.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve It With

Crusty bread · Cheese on toast · Crackers

Storing Leftovers

Keeps in the fridge for up to 3 days; the noodles soften. Freeze the soup without noodles for up to 3 months.

Quick Answers

Slow Cooker Chicken Soup Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.