Slow-cooker hearty 5-veg chicken soup recipe
Created by Poppy O’Toole
Brimming with veg and lean chicken, this wholesome soup provides 2 of your 5-a day, is low in saturated fat and high in protein. Filling enough for your evening meal, throw everything in the slow cooker for up to 6 hours and you'll have a comforting dinner to serve to the troops!
See method- Serves 6
- Takes from 3 hrs 20 mins to 6 hrs 20 mins
- 238 calories / serving
Ingredients
- 4 chicken breasts
- 2 white large potatoes, peeled and quartered
- 3 carrots, peeled and cut into thick slices
- 1 onion, diced
- 1 leek, chopped
- 2 garlic cloves, chopped
- 500ml stock, made with 1 chicken stock cube
- 3 small corn-on-the-cobs, halved
- 2 thyme sprigs
- 100g sugarsnap peas
- 100g broad beans
Each serving contains
- Energy
- 1005kJ 238.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 21.6gProtein 28.6gFibre 6.1g
Method
- Season the chicken all over with black pepper and put it in the slow-cooker. Add the potatoes, carrots, onion, leek and garlic. Pour the stock around the chicken. Put the lid on and cook on high for 3 hrs or on low for 6 hrs, turning the chicken half-way through, until cooked through.
- Remove the chicken from the slow-cooker and shred with two forks.
- Add the chicken back to the slow-cooker. Add the corn, thyme, peas and beans and cook on high for 20 mins until the veg is tender. Season well with black pepper and serve.
- See more Slow-cooker recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
