Slow-cooker Hearty Chicken & Root Vegetable Soup
PREP 15 MIN•COOK 3 HRS
DF
EF
NS
NF
Number of servings
2
1⁄2 leek white only, roughly chopped
1⁄2 large carrot roughly chopped
1 celery stalk chopped
1⁄2 garlic clove minced
1 tbs olive oil
250g skinless chicken breast
35g parsnips chopped
200g potatoes roughly chopped
1 kale leaf leaves stripped from stalk & finely shredded
1⁄4 cup (50g) pearl barley (or quinoa if gluten-free) rinsed
1⁄2 dried bay leaf
1⁄2 sprig of fresh thyme
2 cups (500ml) chicken stock
salt & pepper, to taste
Saute leek, carrot, celery, garlic in oil in a medium skillet over medium heat for 5 minutes or until soft.
Transfer to the slow cooker and add remaining ingredients. Cook for 3-4 hours on high (or 6-8 hours on low).
Once chicken is cooked, remove and shred with two forks. Return to soup, season and serve.
Energy (kJ)
1758 kJ / 421 cals
Protein
34.7 g
Fat
13.4 g
Sat. Fat
2.5 g
Carbs
34.9 g
Sugar
5.8 g
Fiber
8 g
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