About this recipe: This is a lovely way to use random cuts of chicken in the slow cooker to come up with a warming and satisfying broth to take the chill out of a winter's night. Chicken necks are a good choice, but almost any cut will do. Can be used for stock as well. Works just as well cooked on the hob, too.
Remove all vegetables after cooking and place 200g of macaroni pasta into broth, cook on high for further 40-60 minutes. Serve with crusty bread.
Made this a few times now with either , chicken thighs, legs or the remains of a roast chicken ( the carcus) , I usually use a chicken and veg stock cube to add more flavour, when its finished cooking I throw away the veg and bones , add some freshly cooked carrots , left over chicken , noodles and sweetcorn . Taste delicious . - 14 Nov 2015
Simple to make, tastes great and feeds many :-) - 04 Jan 2016
I'm cooking this as we speak, I've used an actual pack of soup veg (keeping that in), added some noodles and a little bit of garlic and turmeric to give it a bit of warmth! Its smelling lovely (: - 16 Nov 2015