I love my slow cooker. I do everything in it during winter! I find the softness of the food easy to eat and it is so versatile. We save the chicken carcasses from a roast and I make chicken stock in it. Then make chicken soup, with soup mix (split peas, lentils etc) and add extra bits and bobs that need using up from the fridge. It smells amazing when you walk in the door and you instantly feel good and soul-soothed! I have to add extra shredded chicken to pack more protein in for the boys and make toasts to fill them up…. but you don’t have to, it is just yum by itself. If you don’t have homemade chicken stock, store bought it fine. Just whatever you have access to, even stock cubes are fine! Even just water if you want neither, you will have to find some flavour though, through herbs and seasoning.

To make the stock:

Hack up an onion, carrot, celery and smash some garlic, add to pot.

Add the carcasses (I used 2) and cover with water.

Bung the lid on and set to low overnight. Turn off and allow to cool. Strain into a bowl over a colander, so you are just left with flavoursome liquid. Discard bones and bits and add liquid back to pot.

To make the soup:

Into the liquid stock, add 1 cup or so of soup mix and any vege you want/have. I used some tomatoes that needed cooking, but you can literally use anything you have on hand. Chunk it up and bung it in! On low,it will take 4-6 hours oh high it will take 2-4 hours. When everything is soft it is done. Test for seasoning and add salt and pepper as required. Chill sauce if you fancy. Honestly, anything that you like.

This is where I added shredded chicken to warm through and grill some baguette rounds with cheese.

Serve. Yum.