The chicken and veg gently simmers to make it’s very own intense stock, for a comforting dish that is wonderful for autumn and is wholesome and healthy too.

Ready in: 6-7 hours
Serves: 6

Ingredients

• 1 onion, chopped
• 3 sticks Co-op Celery, chopped
• 2 large carrots, chopped
• 1 leek, halved and sliced
• ½ tsp dried thyme
• 1 medium chicken (about 1.4kg)
• 1.8 ltr chicken stock
• 100g egg noodles
• 1 lemon, squeezed
• Large handful fresh parsley, leaves chopped, plus extra to serve
• Mustard, to serve (optional)

Method

1. Put your slow cooker on low heat and add the chopped onion, celery, carrots and leeks to the pot. Scatter with dried thyme then put the whole chicken on top. Pour in the stock and cook for 6-7 hours until the chicken is completely cooked through.
2. Gently take the chicken out of the slow cooker, shred the meat off the bones. Discard the bones and return the pulled meat to the slow cooker. Add the dried noodles then cook for 25-30 mins until the noodles are tender. Add the lemon juice, chopped fresh parsley and season to taste. Serve spooned into deep bowls with extra parsley or a dollop of mustard if liked.