Cream of Vegetable and Chicken Soup (Slow Cooker)
This simple and wholesome dish will warm you up on chilly winter days. It’s ideal for popping in a food flask for school or work, or for bringing along on a crisp walk.
Ingredients
- 1 onion
- 1 small leek
- 2 celery stalks
- 4 carrots
- 2 medium potatoes
- 1.5 pints of vegetable stock
- 3 chicken breasts
- A few teaspoons of cream according to preference
Instructions
- Peel and chop your vegetables.
- Add them to the slow cooker.
- Pour in your vegetable stock.
- Stir, then season with a little salt and pepper. Stir again.
- Put the lid on and then leave to cook for 4 hours on high or 6 hours on low. Slow cookers can vary slightly so always make sure your chicken is fully cooked before eating.
- Remove the chicken and shred using two forks.
- Blend the vegetables with a stick blender.
- Add the chicken back in.
- Pour in the cream and stir.
- Serve with your favourite bread.
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