I love sharing recipes and this is one I haven't made in while so it is on the menu for this weekend, its simple and the whole family will love it unless they are like Gabriel who just refuses to like soup then I am afraid you may need to make something alongside with it, I usually do toasties and Gabriel is quite happy with that.
- 4 stalks celery (sliced)
- 1 medium onion, halved
- 2 tbsp of garlic
- salt and pepper
- mixed herbs
- 250 g pasta of your choice
- 1/4 cup chopped fresh flat-leaf parsley
In a slow cooker, place the chicken, carrots, celery, onion, garlic, 6 cups water, 1 teaspoon salt, and ¼ teaspoon pepper.
Cook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours
Remove and discard the onion.
Transfer the chicken into a bowl
If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes.
Shred the chicken. When the pasta is cooked, stir the chicken into the soup along with the parsley.
There you have it a very scrumptious winter meal that can be done whilst you are at work, you can simply add the pasta and remove the chicken for shredding once you get home.