Recipe by: taste.com.au
Serves: 4
Time: 5h
Ingredients
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1 tbsp extra virgin olive oil
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6 (800g) chicken legs
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1 leek, white part only, halved and thinly sliced
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1 carrot, quartered lengthways, cut into 1cm pieces
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2 celery stalks, cut into 1cm-thick pieces
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6 sprigs fresh thyme, plus extra leaves to serve
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1.5 litres Massel salt reduced chicken style liquid stock
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2 tbsp cornflour
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3/4 cup dried risoni
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200ml tub double thick cream
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2 tsp lemon zest
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110g packet cheddar cheese twists, to serve
Method
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Heat oil in a flameproof slow cooker bowl over medium-high heat. Add chicken. Cook for 3 minutes each side or until browned. Transfer bowl to slow cooker. Add leek, carrot, celery, thyme and stock. Cover with lid. Cook on low for 4 hours or until chicken is tender.
- Using tongs, carefully remove chicken from slow cooker and place on a board. Place cornflour in a small bowl. Add 1/4 cup soup mixture. Stir until smooth. Add cornflour mixture and pasta to slow cooker. Cover with lid. Cook on high for a further 20 minutes or until pasta is tender.
- Meanwhile, remove and discard bones from chicken. Shred meat. Add to soup with cream. Season with salt and pepper. Stir to combine. Cover with lid. Cook on high for a further 5 minutes or until heated through.
- Ladle soup into bowls. Sprinkle with extra thyme and lemon zest. Serve with twists.
