Slow cooker chicken soup
A very easy classic chicken soup that freezes beautifully, this flavoursome recipe is packed with tender chicken and will go down well with all the family. Don’t skip frying the onions briefly at the beginning as they make the soup extra rich and delicious.
Ingredients
- 2 tbsp sunflower or vegetable oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 65²µ/2¼´Ç³ú plain flour
- 1.25 litres/2 pints hot chicken stock, made with 2 chicken stock cubes
- 1 tsp dried mixed herbs
- ¼ tsp ground turmeric (optional)
- 4 chicken thigh fillets, boneless and skin removed (see Tip)
- 5 tbsp milk or single cream
- salt and freshly ground black pepper
- chopped fresh flatleaf parsley or chives, to serve
Method
Heat the oil in a large non-stick frying pan and fry the onions over a medium–high heat for 3–4 minutes, or until softened, stirring constantly. Add the garlic and cook for a few seconds more, stirring.
Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, turmeric, if using, and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender.
Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread, if you like.
Recipe Tips
This soup freezes beautifully, but will keep well in the fridge for a couple of days too. To freeze, leave to cool and then transfer to sealed containers. It's perfect for taking to work: thaw overnight in the fridge then reheat in the microwave or in a saucepan over a low heat.
You can use chicken drumsticks, skin-on thighs or legs instead of the thigh fillets if you like, adding an extra 30 minutes or so to the cooking time depending on size. Transfer to a board and remove the skin and bones after cooking. Then shred the meat and return to the pan.
For a thicker soup, add 2–3 tablespoons cornflour mixed with a little water at the same time as the milk or cream.
You will need a slow cooker that holds at least 4 litres/7 pints for this recipe.