Chicken Noodle Soup with Garlic and Herb Bread

FOR A 3.5-5 LITRE SLOW COOKER. SERVES 4-6

This is a particular family favourite and is delicious served with crunchy garlic and herb bread. If you have a second slow cooker and prefer a softer texture rather than crunch on the crust, you can heat the bread wrapped in foil in this slow cooker on High for approximately 30 minutes.

For the Soup

8 chicken drumsticks

1 onion, diced

1 carrot, diced

1 stick celery, diced

1 cup corn kernels (fresh, tinned or thawed frozen)

400g tin creamed corn

850ml chicken or vegetable stock

50–60g rice noodles

For the Garlic and Herb Bread

120g softened butter or 120ml olive oil

3 cloves garlic, crushed

2 tablespoons chopped parsley

1 long French bread stick or 3–4 baguettes, cut into 2.5cm slices

To make the soup, place all the ingredients except the noodles into the slow cooker and stir to combine. Cover and cook on High for 4 hours or High for 30 minutes then Low for 6 hours.

Remove the chicken drumsticks and keep warm. Add the noodles to the cooker and cook for a further 10 minutes. Add salt and pepper to taste.

To make the garlic and herb bread, preheat the oven to 190°C. Combine the butter or olive oil with the garlic and parsley. Spread or brush onto both sides of the bread and place the slices together to reassemble the bread stick or baguettes. Wrap in foil and place on a baking tray. Bake for 10 minutes, then open the top of the foil and bake for 5 minutes more.

Meanwhile, remove the meat from the chicken drumsticks and cut into small pieces or shred. Return to the slow cooker and heat for 5 minutes.

Ladle the soup into bowls and serve the garlic and herb bread in a bread basket to share.