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Slow-cooker spring chicken and herb soup
Fruit and vegetables
2
onions
, roughly chopped
300g/10½oz baby Chantenay
carrots
, scrubbed and larger ones halved
200g/7oz frozen
broad beans
15g/½oz fresh flatleaf
parsley
, finely chopped
10g fresh
tarragon
, finely chopped
10g fresh
chives
, finely snipped
½
lemon
, juice only
Tins, packets and jars
1 tsp
English mustard
powder
2
chicken stock
pots (or stock cubes)
2 tbsp
wholegrain mustard
Cooking ingredients
2
bay leaves
125g/4½oz
pearl barley
salt and freshly ground
black pepper
Meat, fish and poultry
4 large
chicken thighs
, bone in, skin and extra fat removed
Other
2.5 litres/4½ pints boiling water
200g/7oz frozen
peas
Back to recipe
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