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Slow-cooker Italian-style chicken noodle soup
Slow-cooker Italian-style chicken noodle soup
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Prep Time:
15 minutes
Cook Time:
380 minutes
Total Time:
395 minutes
Satisfying slow-cooked chicken noodle soup for the soul.
Ingredients:
  • 1.2kg whole chicken
  • 2 carrots, thickly sliced
  • 2 celery stalks, thickly sliced
  • 2 tomatoes, roughly chopped
  • 1 brown onion, roughly chopped
  • 2 tsp chicken style stock powder
  • 1 dried bay leaf
  • 2 fresh flat-leaf parsley sprigs
  • 250.00 ml small dried pasta shells
  • 2 eggs
  • 4.60 gm olive oil
  • Finely grated parmesan, to serve
  • Crusty bread, to serve
Instructions:
  • Begin by rinsing the chicken under cold water and patting it dry with a paper towel. Then, in a 5.5-litre slow cooker, combine the chicken, carrot, celery, tomato, onion, 2 litres of cold water, stock powder, and bay leaf. Remove the leaves from the parsley sprigs and set them aside, adding the stalks to the slow cooker. Cover with the lid and cook on low for 6 hours (or on high for 3 hours).
  • - Using tongs, transfer the chicken to a large plate. Remove and discard the vegetables with a large slotted spoon. - Strain the broth through a large sieve into a heatproof bowl, discarding any solids. - Return the broth to the slow cooker, add pasta, cover, and cook on high for 15 minutes until just tender.
  • Next, delicately remove the skin and bones from the chicken, then finely shred the meat. Add the shredded chicken to the flavorful broth and season with salt and white pepper to taste.
  • Chop the fresh parsley leaves. Combine whisked eggs and chopped parsley in a jug. Heat oil in a large frying pan over medium-high heat. Pour in the egg mixture, swirling to evenly spread. Cook for 2 minutes or until fully set. Transfer to a cutting board and roughly chop into 1cm-thick slices.
  • Ladle soup into bowls. Top with sliced egg and sprinkle with grated parmesan. Enjoy with crusty bread.

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