• 2 onions, chopped
  • 2 car­rots, fine­ly chopped
  • 2 sticks cel­ery, fine­ly chopped
  • 2 gar­lic cloves, crushed
  • 350g/12oz cooked chick­en breast, shred­ded
  • 1lt/4 cups chick­en stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onions, car­rots, cel­ery & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles are ten­der. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion of the soup to the rest of the soup.  Stir well, sea­son and serve.
  3. Chick­en soup is tra­di­tion­al­ly made with left over shred­ded chick­en. This ver­sion us­es the lean­est cut of the bird – breast meat.  Oth­er cuts will have a high­er fat con­tent.