Slow-cooker spring chicken soup recipe
 An alternative option is to use a whole chicken instead of the thighs in this soup. Shred the leg and thigh meat as per the recipe and keep the breast meat for sandwiches. 4 large chicken thighs, bone in, skin and extra fat removed2 onions, roughly chopped1 tsp English mustard powder2 chicken stock pots (or stock cubes)2 tbsp wholegrain mustard2 bay leaves2.5 litres/4½ pints boiling water300g/10½oz baby Chantenay carrots, scrubbed and larger ones halved125g/4½oz pearl barley200g/7oz frozen peas200g/7oz frozen broad beans 15g/½oz fresh flatleaf parsley, finely chopped10g fresh tarragon, finely chopped 10g fresh chives, finely snipped½ lemon, juice only salt and freshly ground black pepper 4 large chicken thighs, bone in, skin and extra fat removed 2 onions, roughly chopped 1 tsp English mustard powder 2 chicken stock pots (or stock cubes) 2 tbsp wholegrain mustard 2 bay leaves 2.5 litres/4½ pints boiling water 300g/10½oz baby Chantenay carrots, scrubbed and larger ones halved 125g/4½oz pearl barley 200g/7oz frozen peas 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 salt and freshly ground black pepper Method Preheat the slow cooker to the lowest setting and boil the kettle. Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours.Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender.Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover.Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two. Preheat the slow cooker to the lowest setting and boil the kettle. Preheat the slow cooker to the lowest setting and boil the kettle. Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours. Put the chicken thighs and onions into the slow cooker with the mustard powder, stock pots, wholegrain mustard and bay leaves. Pour over the boiling water, put on the lid and leave to cook for 5 hours. Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender. Stir in the carrots and pearl barley. Continue cooking for a further hour until the carrots and barley are tender. Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover. Turn off the slow cooker and remove the chicken. Remove and discard the bay leaves, and stir in the peas and broad beans. Re-cover. Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two. Shred the chicken meat from the bones into small pieces. Stir the chicken, herbs and lemon juice into the soup and season with salt and pepper. Ladle straight into bowls, or leave to cool to room temperature before chilling and reheating over the next day or two. Recipe tips You can always use normal carrots that have been cut into bitesize pieces.