Chicken Soup With Herbs

Pat the chicken dry with a paper towel and season with salt and pepper.

Dice the onion, chop the celery, and slice the carrots into rounds.

Mince the garlic cloves and remove the rosemary and sage from their stalks.

For Suvie: Divide the chicken pieces, onion, celery, carrots, garlic, rosemary, sage, and chicken stock between two Suvie pans. Season with salt and pepper and stir to combine. Add water to the reservoir, enter the Slow Cook settings (Protein: LOW, 6 hours; Starch: 0 minutes) and cook.

For slow cooker: Add the chicken pieces, onion, celery, carrots, garlic, rosemary, sage, and chicken stock to the slow cooker pot. Season with salt and pepper and stir to combine. Place the lid on the pot and cook on low for 8 hours.

Once the soup has finished cooking, gently remove the chicken pieces and place in a large mixing bowl.

Using two forks, shred the chicken pieces into large chunks.

Add the chicken back into the soup and reheat if necessary.

Ladle some soup into a bowl and garnish with fresh parsley. Serve with crusty bread.