Pop the elements for this chicken soup into the moderate cooker in the first part of the day, and it will be prepared before sun-down time. Include noodles toward the end, in the event that you like
1 onion , finely cleaved
2 celery sticks, finely cleaved
2 carrots , cleaved into 1.5cm pieces
2 leeks , split and cut
1 straight leaf and 3 thyme branches, integrated
1 entire medium chicken (about 1.4kg)
2l chicken stock
1 lemon , squeezed
½ little bundle of dill or parsley, finely slashed
dried up bread , to serve (discretionary)
Set your moderate cooker to low. Tip in the onion, celery, carrots and leeks and settle in the pack of spices. Sit the chicken on head of the veg and pour over the stock. Cook for 6-8 hours.
Eliminate the chicken from the moderate cooker and move to a board. Shred the meat from the bones utilizing two forks, at that point return the meat to the moderate cooker, disposing of the bones. Season to taste and mix through the lemon juice.
Eliminate and dispose of the pack of spices. Spoon the soup into bowls and top with the dill or parsley. Present with hard bread, in the event that you like.