250gchicken thighsskinless and boneless (around 3 chicken thighs)
190gpotatoes1 large potato, floury variety
175gonion1 large onion, white onion
100gcelery2 medium celery sticks
1stock cubechicken
2garlic clovesminced
750mlwater
120mldouble cream
½tspthyme
2bay leaves
½tspgarlic granules
½tsponion granules
2tspwhite wine vinegaruse lemon juice as an alternative
1tspsalt
½tsppepperground black pepper
1½tbspflourcorn or wheat flour
Instructions
Peel and dice the potatoes (see recipe note 1) and onion and slice the celery. Mince the garlic and add everything to the slow cooker.
190 g potatoes, 175 g onion, 100 g celery, 2 garlic cloves
Add the chicken thighs, thyme, garlic and onion granules, stock cube, salt, pepper and flour to the slow cooker. Stir well to ensure the flour coats everything evenly.
250 g chicken thighs, 1 stock cube, ½ tsp thyme, ½ tsp garlic granules, ½ tsp onion granules, 1 tsp salt, ½ tsp pepper, 1½ tbsp flour
Pour in the water and add the bay leaves and white wine vinegar. Cook on high for 5-6 hours or low for 6-7 hours.
750 ml water, 2 bay leaves, 2 tsp white wine vinegar
Once cooked, the chicken should be white throughout and the vegetables very tender. Remove the bay leaves and also one of the chicken thighs and blend the remaining soup with the hand held blender. On a separate chopping board chop the chicken thigh into small pieces and add back into the soup (see recipe note 2).
Pour in the double cream and stir through well. Allow the cream to warm in the soup for a few minutes and then serve.
120 ml double cream
Notes
Root vegetables such as potatoes can take longer to cook in the slow cooker due to their dense texture. To help ensure that they cook in the stated time cut the potato into cubes of 1-2 cm and slice the celery into pieces 1 cm thick.
To provide some texture in the soup remove one of the chicken thighs after cooking, chop into small pieces and then stir it back in. This is optional and if you prefer a completely smooth soup, leave the piece of chicken in before blending.
Note that there can be variances in the cooking times of different varieties and sizes of slow cooker. Cooking times stated are a guide only.
Slow Cooker Chicken Soup Dump Bag
This recipe is already super-quick to prepare, but can be even faster if prepared ahead - great for busy mornings! The bulk of the ingredients can be chopped up, sealed in an airtight bag and stored in the freezer. Here's how to do it:Items to chop and freeze in a sealed bag: Chicken, vegetables, minced garlic, thyme.Items to add when cooking: Cream, flour, water, stock cube, bay, onion and garlic powder. seasoning, white wine vinegar.Simply thaw the frozen ingredients the night before and then follow the recipe. Easy!Note: Ensure that the chicken is fully defrosted before adding to the slow cooker.