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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Slow cooker pulled pork in a burger bun
Slow cooker pulled pork
A star rating of 4.4 out of 5.68 ratings

Succulent pulled pork spiced with paprika and cinnamon is oh-so simple when you make it in the slow cooker. Serve with fennel and apple slices in bread rolls

Slow cooker aubergines
Slow cooker aubergines
A star rating of 4.1 out of 5.37 ratings

An easy vegetarian slow cooker recipe, packed with summer flavours - ideal if you're busy, simply put it on in the morning and it'll be ready come supper time

  • 1 onion
    finely chopped
  • 2 celery
    sticks, finely chopped
  • 2 carrots
    chopped into 1.5cm pieces
  • 2 leeks
    halved and sliced
  • 1 bay leaf
    and 3 thyme sprigs, tied together
  • 1 whole medium chicken
    (about 1.4kg)
  • 2l chicken stock
  • 1 lemon
    juiced
  • ½ small bunch of dill
    or parsley, finely chopped
  • crusty bread
    to serve (optional)

Nutrition: Per serving (8)

  • kcal352
  • fat21g
  • saturates6g
  • carbs4g
  • sugars3g
  • fibre3g
  • protein35g
  • salt1.6g
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Method

  • step 1

    Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.

  • step 2

    Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.

  • step 3

    Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.

RECIPE TIPS
ADD NOODLES, IF YOU LIKE

Add spaghetti broken into short lengths or noodles to the soup 1 hr before the end of cooking, if you like.

EASY EGG-DROP NOODLE SOUP

Bring any leftover chicken soup up to a simmer, season with soy sauce and add some shredded ginger, if you have any. Stir in 1 beaten egg. Simmer for a minute until set in strands, then add cooked noodles.

Recipe from Good Food magazine, May 2020

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Comments, questions and tips (12)

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Overall rating

A star rating of 3.6 out of 5.21 ratings
Francesca Oliver avatar

Francesca Oliver

question

I would love to add barley as it will make this a lot like the broth my mum used to make. Having never cooked barley before could anyone advise on how much I should use and whether it needs to go in at the start with all the ingredients. Do they needs to be soaked? any guidance much appreciated x

ewurakuaa33026

Very confused by the negative comments. This recipe makes a delicious, nutritious meal. I add ginger and whole chilli for added heat which I later blend with some broth and veg from soup and return to the soup. I use about 1 litre of stock and 3/4 chicken thighs as it’s easy to remove skin, shred…

iankay9365

tip

Good basic concept but definitely not perfect as presented, hence only 3 stars.

Don't use a whole chicken or carcass, the comments regarding bits of bone are very relevant. Use chicken thighs you still get the flavour but not the mess and bones.

If you must put in noodles or pasta be very sparing,…

Anne Alderson avatar

Anne Alderson

tip

It’s a great recipe but we did feel the need to strain it as the chicken bones did disintegrate. However, the broth and shredded chicken were amazing. I added croutons, but agree that vermicelli or noodles would be great!

hughqfpPAZYY

Yes, you’re right: smallbones get through and it’s a pain to eat …

Next time it’s breast and thighs only.

Disappointed to be honest …

Anne Alderson avatar

Anne Alderson

tip

Watch out for bones! :-)

amingay45342

I used chicken breast, did not have the worry of bones, but cooked this soup today just had some but for me it was thin and watery, not the soup I prefer. It needs more body and the taste didn't do it for me so probably won't make again with this recipe. I also did not add lemon.

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