Comforting

Slow cooker chicken & corn soup

Name: Slow cooker chicken & corn soup
Prep time: 10 min
Cook time: 490 min
Total time: 500 min
Yield: 4
Ingredients: 450g pkt Organic frozen corn kernels; 500g Organic chicken thigh fillets; 2 leeks, trimmed, finely sliced (white part only); 4cm ginger, peeled, finely grated; 1 tsp sesame oil; 1L salt-reduced chicken stock; 1 bunch spring onions, thinly sliced, green parts reserved for serving; 2 large free range 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 in winter.

450g pkt Macro Organic frozen corn kernels
500g Macro Organic chicken thigh fillets
2 leeks, trimmed, finely sliced (white part only)
4cm ginger, peeled, finely grated
1 tsp sesame oil
1L salt-reduced chicken stock
1 bunch spring onions, thinly sliced, green parts reserved for serving
2 large free range eggs, lightly beaten
4 cups spinach leaves

Method

1.

Place half of corn in a food processor with 1/2 cup 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 spring onion. 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 spring onion.