Chicken & Corn Soup: Big Batch! Slow Cooker Recipe

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Recipe by Tara Summergreene
Words by Michelle Shearer

Who doesn’t need a good chicken soup up their arsenal?  A lovely slow cooker jobby to bung on during the day, dinner done when you need it done.  God bless the slow cooker.


Serves 2 families of 4

1-1.5kg chicken on the bone, thighs are best but whatever’s on cheap
1 bunch of coriander
1 birds eye chilli
1 3cm chunk of ginger
1 lemongrass stalk
1/2 bulb garlic
2 tins creamed corn
1 tin corn kernels
Rice vermicelli (optional though good to bulk up this meal if you have extra folk joining you)
2 beaten eggs (optional)
Cornflour mixed with a little water
Extra chilli to taste
Soy sauce to taste
Sesame oil to taste.


Pop your herbs and chicken into slow cooker, cover with water and cook on low for 9 hours.
Pull everything out of broth, take meat off bones, pop meat back in with a bit of cornflour slurry for consistency. Add corn and stir.
Add noodles, simmer until tender.
Stir through eggs and serve, adding chilli, soy sauce and sesame oil to taste.

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