Comforting

Slow-cooker chicken and corn soup

Name: Slow cooker chicken & corn soup recipe
Prep time: 10 min
Cook time: 490 min
Total time: 500 min
Yield: 4
Ingredients: 450g packet Organic frozen corn kernels; 500g Organic chicken thigh fillets; 2 leeks, trimmed, finely sliced (white part only); 4cm piece fresh ginger (20g), peeled, finely grated; 1 tsp sesame oil; 4 cups (1L) salt-reduced chicken stock; 1 bunch long green shallots, thinly sliced, green parts reserved to serve; 2 large eggs, lightly beaten; 4 cups spinach leaves

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10m

8h 10m

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A set-and-forget soup that will be a winner on cold nights this winter.

You’ll need a a 5.5L slow cooker for this recipe.

450g packet Macro Organic frozen corn kernels
500g Macro Organic chicken thigh fillets
2 leeks, trimmed, finely sliced (white part only)
4cm piece fresh ginger (20g), peeled, finely grated
1 tsp sesame oil
4 cups (1L) salt-reduced chicken stock
1 bunch long green shallots, thinly sliced, green parts reserved to serve
2 large eggs, lightly beaten
4 cups spinach leaves

Method

1.

Place half the corn in a food processor with 1/2 cup (125ml) warm water and process until a coarse puree. Transfer to the bowl of a 5.5L slow cooker along with chicken, leek, ginger, sesame oil, stock, remaining corn and white parts of shallot. Cook on low for 8 hours, or until chicken is very tender and can be pulled apart.
2.

Transfer chicken to chopping board and, using two forks, shred chicken. Return shredded chicken to slow cooker. Increase temperature to high. Slowly pour eggs into soup, stirring consistently until ribbons of egg form. Stir through spinach leaves. Cover and cook for a further 10 minutes, or until spinach wilts.
3.

Serve soup topped with reserved green shallot.