Photo of Lisa’s slow-cooker chicken soup by WW

Lisa’s slow-cooker chicken soup

3
PersonalPoints™ per serving
Total Time
4 hr 10 min
Prep
10 min
Cook
4 hr
Serves
6
Difficulty
Moderate
Recipe by our WW Ambassador Lisa. Follow her on Instagram @iatemyglutenfreeplate.

Ingredients

Skinless chicken thigh

540 g, (Buy 600g), fat trimmed

Carrot(s)

2 medium, chopped

Celery

3 individual, chopped

Dried thyme

1 tsp

Fresh bay leaf

1 whole

Chicken stock cube

2 individual, to make 5 cups (1.25L) of stock

Worcestershire sauce

2 tsp

Zucchini

1 large, chopped

Broccolini

1 bunch(es), chopped

Fresh flat-leaf parsley

cup(s), chopped

Instructions

  1. Place chicken, carrot, celery, thyme, bay leaf, stock and Worcestershire sauce in a 4.5L (18-cup) slow cooker. Cover and cook on high for 4 hours (or on low for 8 hours) or until chicken is very tender. Add zucchini and broccolini in the last 30 minutes.
  2. Transfer chicken to a clean board and set aside to cool slightly. Shred chicken with 2 forks and return to soup. Serve sprinkled with parsley.

Notes

Store any leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month. Reheat in the microwave. Use gluten free varieties of stock cubes and Worcestershire sauce to make this recipe gluten free.