9 October, 2015
SC Chicken & Vegetable Soup
SC Chicken & Vegetable Soup
Serves: 6
Ingredients:
- 4 pieces chicken maryland
- 1 portion of C4K Kitchen’s French Onion Soup Mix or 1 packet store bought French Onion Soup Mix
- 3 carrots
- 1 onion
- 1 leek
- 1 zucchini
- 2 potatoes
- 1/4 butternut pumpkin
- 1 parsnip
- 1 turnip
- 2 stalks celery
- 1/4 head cabbage
- 1 tablespoon minced garlic
- Salt & pepper to taste
Method:
- Coat chicken with soup mix and place in the bottom of the slow cooker
- Cover chicken with water (or chicken stock if you prefer) by about 3cm and turn SC on high.
- Peel and dice all veggies and add into the SC (except cabbage or other leafy veggies)
- After 4 hours on high, pull out the Maryland pieces and strip all the meat and return the shredded meat into the slow cooker. Add any leafy veggies that require less cooking time.
- Cook for another 1 hour on high then it’s ready to eat.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly
- The vegetables in this recipe are highly interchangeable to suit your tastes.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.