My Cure-A-Cold Chicken Soup!

Cooked in the slow cooker, this is my go to winter recipe.Packed with goodies this soup will help you feel better in no time! It yields plenty of serves so you can store in the freezer and defrost for when you need.

Serves: 4-6 Prep & cook time: 6 hours

Ingredients

1 tbsp olive oil 1 brown onion, diced 3 garlic cloves, finely chopped 2 medium chicken breasts 4 celery stalks, chopped 3 medium carrots, chopped 1 tsp turmeric powder 1 bay leaf 2 tsp dried thyme salt & pepper 1.5L chicken stock liquid

Pasta of choice (I use spaghetti)

½ lemon, juiced 1 sprig fresh parsley, chopped

Directions

1. Turn your slow cooker onto slow (to cook for 6 hours or high to cook for 4 hours)

2. Add olive oil to a saucepan, then add brown onion, turmeric, salt & pepper. Cook for 2 minutes or until translucent.

3. Add the chicken breast to the pan. You want to cook it for roughly 1 minute on each side, just so it has browned.

4. Add the garlic, onion and chicken breast to a slow cooker.

5. Add the celery, carrot, bay leaf, dried thyme and chicken stock to the slow cooker. Mix together so it's all combined and in the liquid. Put the lid on and cook on low for 6 hours (or high for 4 hours).

30 minutes before serving, take out the chicken breast and shred using 2 forks in a bowl, add this back into the slow cooker along with your pasta of choice. Allow to cook for 15 more minutes then serve with lemon juice & parsley.