Chicken noodle soup

INGREDIENTS

• 2 boneless, skinless chicken breasts

• salt and pepper

• ½ onion, chopped

• 1 garlic clove, crushed

• 1 sprig fresh rosemary (or a pinch dried)

• 1 sprig fresh thyme (or a pinch dried)

• 4 cups chicken stock

• 1 large potato, peeled and cut into cubes

• 2 cups frozen pea and carrot mix

• 2T flour

• 1 cup cream

• 1 cup small pasta shapes

• 1T fresh parsley, chopped

METHOD

1. Place chicken, onion, garlic, rosemary, thyme, stock, potato and frozen pea and carrot mix into a slow cooker, and cook on high for 3 hours. Remove the herb sprigs and discard. Remove the chicken and shred using two forks, then return to the pot.

2. Whisk the flour into the cream and add to the slow cooker with the pasta. Cook soup for another hour. Switch off slow cooker and stir parsley into the soup.

3. Serve soup with a little toasted bread and butter (cut into shapes with a cookie cutter).