Slow Cooker Chicken Soup

I had a conversation with one of the mums at Shining Stars on Friday, then another conversation with a friend on Facebook about my homemade chicken soup, so I thought I'd post a quick run down of how I make it.  Hopefully, by breaking it all down, it may make using a Slow Cooker slightly less intimidating!

Chicken Stock

Preheat the Slow Cooker on High for 20 minutes (or as per the instructions)

Peel any large pieces of chicken off the carcass and pop in the fridge for later

Peel and quarter 2 onions

Peel and crush 1 clove of garlic

Place the carcass in the slow cooker and cover with hot (not boiling water) - it's ok to leave some of the bones above the level of the water

Add the onions, garlic and a Knorr Chicken Stock Pot, any left over veg, the water from cooking veg (be aware that this may make your stock very salty if you add salt whilst cooking)

Leave on High setting for an hour, then reduce to low (or use the Auto setting) and leave overnight.

To Make the Soup:

Drain the stock using a colander, straight into a large saucepan

Add peas and cooked rice (or fine noodles) and the chicken from the fridge, heat for 10 minutes and serve.

I've left the stock in the slow cooker on Low overnight and the rest of the next day until tea time and it was still lovely - by leaving it on Low, it doesn't burn or evaporate.

For quickness, add a bag of Express Long Grain rice - no need to microwave beforehand, just squeeze the bag first to seperate and empty in. 

This recipe is great for Slimming World as it's all free food (providing you use normal rice).  If you're not worried so much about loosing weight, then try adding half a pint of milk to the soup, and thicken with cornflour.

As I make other meals in the Slow Cooker, I'll try to remember to take photos and blog how I made them!