When summer is here I still like to use the slow cooker. I’ve had a few people tell me they put the slow cooker away when the weather is warm outside. Honestly I think this is a shame. Howard, Ted and I are very British.
We still love a warm dinner and the slow cooker can be a brilliant way to get a meal on the table without to much sweat and tears in the kitchen. I throw all the ingredients in the morning and let in cook away all day. Then I get to the evening and hey presto, we have a delicious dish fit for a family or a single person too. We really enjoyed this soup and we hope you will too. (Even if it is warm outside!)
What food do you enjoy when the weather is hot outside? Let me know in the comments below and please don’t to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Tablespoon
- Teaspoon
- Stirring spoon
- Plate
Ingredients
- Chicken legs, thighs or drum sticks x 600g
- Spring onions x 1 bunch
- Garlic x 2 cloves
- Carrot x 1
- Bamboo shoots x 1 400g tin
- Water chestnuts x 1 400g tin
- Green beans x 2 handfuls
- Water x 800mls – 1 litre
- Miso paste x 2 tbsps
- Ground Ginger x 1 – 2 tsp
- Salt and pepper to taste
- Noodles x 300g
Method
- Slice the top and the bottom from the spring onions
- Peel the skin from the garlic and slice the flesh.
- Next peel the carrot and slice lengthways into batons
- Put these ingredients into the slow cooker pot.
- Open the tins of water chestnuts and bamboo shoot and put these into the slow cooker pot.
- Add in the green beans as well.
- Pour over the water and add the miso paste
- Sprinkle over the ground ginger 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.
- While the chicken is cooling add in the noodles.
- Put the lid back on the pot to cook the noodles.
- It should take around 5 minutes depending on the noodles.
- 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 Miso Chicken Leg Soup was a hit in this house on a warm summers day. It was an easy meal to prepare and cook. The whole meal is freezable too. You could make this in advance and freeze it. Then defrost and heat it up when you want to eat it. It also makes tasty leftovers as well. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 