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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:

1. Heat oil in a non-stick frying pan over medium heat
2. Add chicken. Cook, turning, for 5 minutes or until browned all over. Transfer to a slow cooker
3. Add diced celery, onion, carrot, leek, fennel and thyme to the slow cooker
4. 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. 
5. 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
6. Divide amongst 6 serving bowls 

Download the recipe