1 chicken carcass
1 onion, cut into wedges
2 carrots, sliced
2 celery sticks, sliced
1 bouquet garni
1.2 litres (2 pints) boiling water
75 g (3 oz) dried vermicelli
4 tablespoons chopped parsley
salt and pepper


1.Preheat the slow cooker if necessary.
2.Place the chicken carcass in the slow cooker pot, breaking it in half if necessary to make it fit.
3.Add the onion, carrots, celery and bouquet garni.
4.Pour over the measurement boiling water and season to taste.
5.Cover and cook on high for 5-7 hours.
6.Strain the soup through a large sieve, then return the liquid to the slow cooker pot.
7. Remove any meat from the carcass and add to the pot.
8.Adjust the seasoning if necessary, add the vermicelli pasta and cook for a further 20-30 minutes until the pasta is just cooked.
9.Sprinkle with the parsley, ladle into bowls and serve.
10.FOR CHICKEN & MINTED PEA SOUP, follow the recipeabove to make the
11.FOR CHICKEN & MINTED PEA SOUP, follow the recipe above to make the soup, then strain and pour it back into the slow cooker pot.

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