Slow Cooker Whole Chicken Noodle Soup
This whole chicken noodle soup is made with absolute ease in the slow cooker! For extra warmth and flavour, I’ve added turmeric and ginger. The end result is a cosy delicious hug in a bowl!
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Servings: 6 serves
Ingredients
- 1 small whole chicken around 1.3-1.4 kilograms
- 1 litre of chicken stock or broth
- 1 litre of water
- 1 brown onion
- 3 sticks of celery
- 3 carrots
- Half a bunch of kale
- 1 small lemon
- 100 grams of rice vermicelli noodles
- 4 cloves of garlic
- 1 tablespoon of McCormick Organic Turmeric
- 2 teaspoons of McCormick Organic Ginger
- 2 tablespoons extra virgin olive oil for cooking
- Salt and pepper to season
Instructions
- Dice the onion, and thickly slice the carrot and celery. Peel and crush the garlic.
- Add the onion, garlic and spices to a fry pan with the olive oil and cook for a few minutes until fragrant and the onion is soft. If the mixture becomes too dry and sticky, splash in a little water while cooking.
- Transfer the onion mixture to your slow cooker pot. Then place in the chicken, carrot and celery. Season with salt and pepper. Pour over the stock/broth and water, then gently mix everything around the chicken so the onion mixture is incorporated into the liquid.
- Set the slow cooker to cook on high for 4 hours. While the soup is cooking, prepare the vermicelli noodles according to packet instructions.
- At the end of 4 hours, reduce the slow cooker to low. Roughly tear up the kale leaves, removing the thick inner stem, and add to the slow cooker. Add in the vermicelli noodles.
- Continue to cook the soup on low for at least 1 hour more. At the end of the cooking time, gently lift the chicken out of the soup. As soon as it’s cool enough the handle, use a fork to pull the meat from the chicken, shred it and add it back into the soup.
- Serve the soup piping hot with a slice of your favourite bread.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!