Recently I made a spicy version of this soup on the hob. It was a big success in our house. Therefore I decided to try and make a similar soup in the slow cooker. This time I decided not to use spices but instead I opted for herbs. Herbs and spices are packed with goodness and they make a yummy flavour enhancer. I love to use herbs in a variety of different dishes and they taste delicious in this soup too.
What’s your favourite soup? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Tablespoon
- Teaspoon
- Stirring spoon
- Plate
Ingredients
- Chicken legs, thighs or drum sticks x 600g
- Leek x 1
- Butternut squash x 200g
- Carrot x 1
- Potatoes x 800g
- Water x 800mls – 1 litre
- Apple cider vinegar x 2 tbsps
- Dried mixed herbs x 1 – 2 tsp
- Bay leaves x 2
- Salt and pepper to taste
Method
- Slice the top and the bottom from the leek.
- Then slice the leek into half centimetre pieces.
- Peel the butternut squash and cut into 1 centimetre pieces.
- Next peel the carrot and slice and dice it into 1 centimetre pieces.
- Now peel the potatoes and slice into 1 inch pieces.
- Put these ingredients into the slow cooker pot.
- Pour over the water and apple cider vinegar.
- Sprinkle over the dried mixed herbs and salt and pepper to taste.
- Carefully stir these ingredients in the pot.
- Put the lid on the pot.
- Turn the heat onto high for 3 -4 hours or low for 5 – 6 hours.
- Once the chicken is falling from the bones it’s cooked.
- Carefully remove the chicken and put it onto the plate.
- Set the plate to one side and leave the chicken to cool.
- Chop the spinach and add it to the broth.
- Stir the spinach in until it wilts down.
- Put the lid back on the pot to keep the soup warm.
- When the chicken is cool enough to touch remove the meat from the bones.
- Remove the lid from the slow cooker pot and put the meat back into the soup.
- Keep the bones and you can make more broth from them.
- Serve the soup into large bowls.
- Then enjoy.
Slow Cooker Chicken Leg Soup was a yummy dinner that we all enjoyed. It was so easy to prepare and cook. The dish could be made in advance of the meal and frozen for another occasion. You could also double up on the ingredients and freeze the leftovers. The dish also made tasty leftovers the next day too. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 