Tinman Chicken Soup: recipe

  

I’m a lazy bastard so I purchased a slow cooker. Up until now I used a multi-cooker.

I warmed the pressure cooker up while I grabbed three chicken thigh cuts from the fridge along with a cup of frozen mushroom slices and a handful of dried peas (whole).

I threw them in the warmed cooker, added a cut chilli (cut to open up the seed area) and a cup (combined) of light soy sauce, apple cider vinegar and a splash of red sauce,

Added water to almost cover the mix.

Cooked on low overnight – about 9 hours.

In the morning I boned the chicken and removed skin and fat/gristle lumps from the mix and used a food processor to reduce the mix to a lumpy soup.

The last couple of days I’ve made a chicken-noodle cup-a-soup, added it to a cup of the chicken mix and heated in microwave until steaming hot.

Add a pour of cream and eat in the late autumn sun.

A bloody good lunch!

Note: I use chilli instead of onion and/or garlick and next time I’ll use white wine instead of vinegar and soy but either will work.

Instead of the cup-a-soup try a cup of 2 tablespoon chicken stock and  water boiled.

Will make 4 meals or serve six as soup.