slow cooker Chicken corn soup….. delicious!
2 x chicken breasts
2 x cans creamed corn
1.5L chicken stock
1 x cup corn kernels
1 x onion
5 x cloves garlic
Salt & pepper
5 hours on high.
Question..How many people would this feed?
Answer..prob about 8
Question..Do you add corn flour to thicken it at the end?
Answer..no need was perfect
Question..was the chook raw?
Answer.. I seared for 1 min on each side first
Question.. Dumb question but do you put the chicken breast in whole and shred when cooked?
Answer.. yes. I sliced them in half first so they weren’t so thick.
Question.. did you cook the onion first?
It sounds so yummy.
Answer.. yes softened with the garlic.
Question.. Does the chicken need to be cooked off before putting in ?
Answer.. no but can be seared if u like.
Question.. Making this soup tonight, do I just add all ingredients in.
Answer.. Yes.
By Ben Morgan
…………….. The End
New Potato Soup Recipe
If you have some spare potatoes, this is really easy and really yummy! If you have no food restrictions you can put onion and garlic in the SC with the other ingredients.
Gluten Free + Dairy Free + Nut Free + Vegetarian + Vegan + Low FODMAP + Potato Soup 🥣
Ingredients
1kg Potatoes, cubed (peeled or unpeeled)
1lt Massel Chicken Style Stock
1.5 teaspoon Mustard Powder
Pinch Ground Allspice
2 teaspoon Sea Salt
1/2 cup Coconut Cream
2 Tablespoons Nutritional Yeast
Methods
Place the potatoes, stock, mustard, allspice and salt into a slow cooker and cook on LOW for 7-9 hours, until the potatoes are tender.
Add the coconut cream and nutritional yeast and blend well using an immersion blender.
Add toppings if you like, I used chopped capsicum spring onion, chopped and green part only (for LoFo), coriander, fried seaweed and if you are not vegetarian or vegan you can add grated cheese and crispy bacon or whatever else you want really.