Thursday, July 15
Or I jinxed myself.
Last Saturday I asked you all what you craved when you were ill, and many people like me, said chicken soup. Well come Tuesday night I had the beginnings of a cold - so lucky I had made a batch on Monday eh?
It's a 'bung-it-together-and-let-the-slow-cooker-do-the-work' jobby. Just what the doctor ordered don't you think? The secret to making this an 'okay' soup to a 'brilliant' soup is the seasoning. Get the right amount of pepper and salt and it's a bowl of recuperation. Otherwise it would be a bit bland. I add it to the pot but also taste it in the bowl.
1 whole 1.4 kg chicken
2.5 litres water (or 10 cups)
3 stalks celery, chopped
2 stalks parsley, finely chopped
2 large carrots, peeled and chopped
200g thin spaghetti (dried)
Place chicken, water, celery, parsley, carrots and 1tsp of pepper and 1 tsp salt in the slowcooker. Cook on low for 7 hours.
Take out the chicken carcass and you will easily be able to peel off the chicken meat. Return that to the cooker and discard bones/skin etc. Then add raw spaghetti for last hour. Check for seasoning before serving.
Serve with bread (ours served with french baguette)
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