Bowl the family over with a nourishing slow cooker chicken noodle soup. With classic flavours and plenty of vegetables (plus spaghetti pieces!), this simple recipe will be a go-to this winter.
Ingredients
Method
Heat oil in a large frypan over medium heat. Add onion, garlic and celery and cook for 4-6 minutes, or until softened.
Place vegetable mixture in a 5-litre (20-cup) slow cooker. Add carrot, bay leaves, chicken breasts, stock and water. Season with 2 teaspoons salt flakes and 1 teaspoon cracked black pepper.
Cover with a lid and cook on high for 4 hours (or low heat for 8 hours), or until the chicken and vegetables are tender.
Remove the chicken breasts and shred into small pieces. Add spaghetti and corn, stir to combine. Cover with a lid and cook for a further 30-40 minutes, or until the pasta is tender, and soup has thickened slightly.
Return shredded chicken to the soup. Remove the bay leaves and discard. Serve with a squeeze of lemon juice and parsley.
How long will slow cooker chicken noodle soup keep?
The spaghetti will continue to absorb the liquid so if stored overnight may become soft and flabby. If doing ahead of time, or you wish to freeze some, cook until the end of step 3.
