Slow cooker old-fashioned chicken noodle soup
4
Points®
Total time: 8 hr 35 min • Prep: 25 min • Cook: 8 hr 10 min • Serves: 8 • Difficulty: Easy
Ingredients
Skinless chicken breast
300 g, (buy 500g bone-in chicken breasts)
Celery
3 stick(s), with leaves, cut diagonally into 1cm slices
Leek
2 whole, thinly sliced
Carrot(s)
2 medium, cut into 1cm slices
Red capsicum
1 medium, finely chopped
Fresh flat-leaf parsley
1 tbs, sprigs
Fresh flat-leaf parsley
¼ cup(s), sprigs
Fresh flat-leaf parsley
¼ cup(s), chopped
Garlic
2 clove(s), lightly smashed with side of knife
Chicken stock cube
3 individual, dissolved in 2L (8 cups) water
Dry pasta
300 g, spirals
Instructions
1
Combine chicken, celery, leek, carrot, capsicum, parsley sprigs and garlic in a 4.5 litre (18-cup) slow cooker. Add stock and season with salt and pepper. Cook, covered, on high for 4 hours (or low for 8 hours) or until chicken and vegetables are fork-tender. Remove and discard garlic and parsley sprigs.
2
Transfer chicken to a cutting board. When cool enough to handle, remove and discard bones. Tear or cut chicken into bite-size pieces. Return chicken to slow cooker.
3
Meanwhile, cook pasta in a large saucepan of salted boiling water, for 5 minutes until still firm. Drain. Stir pasta into soup and cook, covered, for 10 minutes or until heated through. Stir in parsley and serve.
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