Slow-cooker Hearty Chicken & Root Vegetable Soup
PREP 15 MIN•COOK 3 HRS
Number of servings
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 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 pan 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.
1758 kJ / 421 cals
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