Chicken & Vegetable Slow-Cooker Soup
INGREDIENTS:
- 1 tsp extra virgin olive oil
- 500g chicken thighs skinless
- 4 celery stalks, trimmed, thinly sliced
- 2 medium carrots, diced
- 1 brown onion, thinly sliced
- 1 leek, thinly sliced
- 1/2 fennel bulb, thinly sliced
- 1.5 litres salt-reduced chicken style liquid stocl
- 3 fresh thyme sprigs
- 1/2 cup frozen peas
METHOD:
- Heat oil in a non-stick frying pan over medium heat
- Add chicken. Cook, turning, for 5 minutes or until browned all over. Transfer to a slow cooker
- Add diced celery, onion, carrot, leek, fennel and thyme to the slow cooker
- Pour in the stock and add pepper. Cover with lid and cook on low for 6 hours. Add peas in the last 10 minutes. Remove thyme.
- Take chicken thighs out of soup and shred the meat from the bone. Discard the bones and transfer the shredded thigs back into the slow cooker
- Divide amongst 6 serving bowls
