This soup will be up your street if you like chicken and vegetables. Who doesn’t, right!?
Out of my soup recipes this is the easiest and cheapest, and healthy as well!
This recipe will produce about 3½ quarts / 3½ litres of soup.
Chicken Vegetable Soup in a Slow Cooker
Servings
6
servingsPrep time
10
minutesCooking time
6
hours30
minutesIngredients
3 pounds/ 1.4 kg of chicken pieces
4 cups cut celery
2 small onions, peeled and finely chopped
1 cup defrosted frozen green peas
2 tablespoons salt
1/3 teaspoon rosemary
3 quarts/ 3 litres of hot water
Cooking steps
- Bung all the ingredients except the peas into your slow cooker.
- Cover and cook on High until mixture boils, about 2 hours.
- Turn cooker control to Low and cook 4 hours.
- Remove chicken pieces from soup and separate meat from bones and skin.
- Return meat to soup, add peas and stir.
- Cover and cook on Low 30 minutes.
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