Summary
Servings
6
Time Needed
10 mins Prep
420 mins Cook
Ingredients
10
Difficulty
Easy
Rating (click to rate)
3.7
based on 102 ratings.
Ingredients
-
1
Chicken Drumsticks
6 pieces -
1
Carrot
roughly chopped -
1
Stalk Celery
roughly chopped -
3
Garlic Cloves
roasted -
2
Leeks
finely chopped -
1/4 tsp
Tuscan Herbs -
1
Vermicelli Rice Noodles
1 pack, chopped into small pieces -
1 tsp
Oil -
4 and 1/2 cups
Salt-reduced Chicken Stock -
2
Potatoes
diced
Nutrition Information
| Qty per 137g serve |
Qty per 100g |
|
|---|---|---|
| Energy | 127cal | 93cal |
| Protein | 5.2g | 3.8g |
| Fat (total) | 4.68g | 3.43g |
| – saturated | 0.72g | 0.53g |
| Carbohydrate | 14.9g | 10.9g |
| – sugars | 3.91g | 2.86g |
| Dietary Fibre | 1.89g | 1.38g |
| Sodium | 269mg | 197mg |
Please Note – Nutritional information is provided as a guide only and may not be accurate.
Slow Cooker Chicken Noodle Soup is both gluten FREE and dairy FREE making it perfect for people with food sensitivities.
A perfect ‘big batch soup’ to make and have in the freezer for when the family gets sick or just for a nutritious snack any time.
Every one, young or old, will surely feel better after having a taste of this soup!
Method
-
Cook leeks in the oil (use butter for better flavour).
-
Put in the slow cooker everything except the noodles cook for 6 hours till chicken is falling off the bone pull out the bones and shred the chicken.
-
Put chicken back in the pot throw bones away. Place noodles in cook for another hour then serve.
Recipe Hints and Tips:
- Slow Cooker Chicken Noodle Soup can be frozen and tastes better the next day.
- Best served with crusty fresh bread.
- Leeks can be substituted for brown onions.
