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Slow-cooker old-fashioned chicken noodle soup

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.

Notes

Buy a 1.4kg chicken and remove the legs, skin and back bone. Freeze the legs for another time. Otherwise ask your butcher for a bone-in double chicken breast with skin removed.

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