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Ingredients
- 4 carrots, diced
- 1 onion, diced
- 1 leek, diced
- 3 chicken breasts, or use leftover meat from a roast
- 1tsp black pepper
- ½tsp turmeric
- Salt
- 2 litres chicken stock
- 4 egg noodle nests or 4 handfuls noodles
- 4tbs mixed herbs, finely chopped (dill, parsley, thyme, chives)
- Place everything but the noodles and herbs into the slow cooker pot and cook on high for five hours (less if using leftover cooked chicken).
- Remove the chicken breasts and shred with a fork. Return the chicken to the pot and add the noodles.
- Place the lid on and leave to cook for another five minutes.
- Taste for seasoning. It does take plenty of salt.
- Fold in the herbs then ladle into bowls.
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