Dust off that slow cooker and dive into this rustic soup, hearty enough to satisfy on a cold winter’s night.
- Step 1
Heat oil in a non-stick frying pan over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until browned all over. Transfer to a 5.5-litre slow cooker.
- Step 2
Add celery, carrot, leek, fennel, stock and thyme. Season with salt and pepper. Cover with lid. Cook on low for 6 hours (or high for 4 hours). Add peas in the last 10 minutes of cooking time. Remove and discard thyme.
- Step 3
Remove chicken from soup. Transfer to a board. Remove and discard bones. Roughly shred chicken. Return to soup.
- Step 4
Sprinkle with reserved fennel fronds and serve with crusty bread.