Preheat the cooker on high (level 2) for 10 minutes. Meanwhile, dice the vegetables or cut the leek into slices. Now place the soup chicken at the bottom of the slow cooker. If you only got one big one, you can of course cut it into small pieces. Even just pieces of chicken or half soup chickens can be used, depending on availability. You can recognize a good soup chicken by its fat content. No good broth without fat. Therefore, please do not cut off any fat or the like.
Now put the diced vegetables and all the spices on top of the chicken, except for the parsley. Pour on plenty of water. Don`t worry, nothing boils over with the slow cooker, it doesn`t get hot enough for that. Cook for 10 hours on low (level 1).
When the cooking time is up, take the chicken out of the broth, remove the meat from the bones, cut into bite-sized pieces and put back. Depending on how long it took for the carving, let the meat get well hot again for a few more minutes. Then chop the pertersil and add it at the very end. Season again to taste, then it says: Bon appetit.
Tip:
If you like a lot of meat in the soup, you can add a chicken breast to the broth after 4 hours and let it cook. If you like crunchy vegetables, add more vegetables 1 hour before the end of the cooking time.
If you want to eat the soup with noodles, I recommend that you cook the noodles separately. You can also cook them in the slow cooker, but that`s tricky and usually means mushy noodles.
I use a 3.5L slow cooker from Russell & Hobbs, with other devices the amount and cooking time may have to be adjusted. As with ovens, the same applies here: every device is different.
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