Chicken and Vegetable Soup

A warming, nourishing soup packed with chicken and seasonal veg. Perfect for using up leftovers.

Ingredients

• 4 chicken thighs (bone-in, skin removed)
• 1 onion, diced
• 2 carrots, diced
• 2 sticks celery, sliced
• 2 potatoes, peeled and diced
• 1 chicken stock cube dissolved in 1 litre water
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper
• Handful of frozen peas (added at the end)

Method

1. Place the chicken thighs in the slow cooker.
2. Add all the vegetables, stock, bay leaf, and thyme.
3. Cook on Low for 6-8 hours.
4. Remove the chicken, shred off the bone, and return the shredded meat to the pot.
5. Add the frozen peas and cook for another 10 minutes.
6. Remove the bay leaf, season to taste, and serve with crusty bread.

Tips

This is a brilliant way to use up leftover roast chicken — just skip the cooking of the thighs and add shredded cooked chicken in the last hour.