Ingredients
The following ingredients have 8 Servings
- 4 potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 2 brown onion, diced
- 4 celery stick, sliced
- 4 garlic cloves, crushed
- 40 g French onion soup mix
- 2 litres Massel Chicken Style Liquid Stock
- 6 chicken thigh, whole, fat trimmed
- 1/2 cup fresh flat-leaf parsley, chopped
Instruction
- Place all the vegetables into the pot in order of list.
- Mix French onion soup into the chicken stock and pour over vegetables.
- Push chicken thighs under liquid and cook for a minimum of 4 hours on high or 8 hours on low setting.
- Remove chicken from pot and using 2 forks shred the chicken thighs. Return chicken to pot and stir in the flat-leaf parsley.
