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Slow cooker chicken and corn soup recipe
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Prep Time:
15 minutes
Cook Time:
365 minutes
Total Time:
380 minutes
Cozy up with a comforting slow cooker chicken and corn soup to beat the winter chill.
Ingredients:
  • 4 corn cobs, husks and silk removed
  • 1.6kg Australian Whole Chicken
  • 1 leek, pale section only, thinly sliced
  • 3 garlic cloves, bruised
  • 6 silverbeet leaves, trimmed, shredded
  • 1/2 garlic clove, extra, finely chopped
  • 62.50 ml chopped flat-leaf parsley
  • 2 tsp lemon zest
Instructions:
  • Carefully slice the kernels off the corn cobs using a small serrated knife, while keeping the cobs intact for later use.
  • Add the corn kernels, corn cobs, chicken, leek, and whole garlic cloves to a slow cooker. Pour in enough cold water to barely cover the chicken. Cook on high for 6 hours (or low for 8 hours) until the chicken is tender and falling off the bone.
  • Place the chicken in a deep baking dish and allow it to cool for 5 minutes. Use two forks to shred the meat, removing the skin and bones.
  • After removing the corn cobs, blend one-third of the corn mixture in a blender until smooth. Allow it to cool slightly before adding it back to the slow cooker with chicken and silverbeet. Cover and cook on high for 2 minutes, or until the silverbeet just wilts. Season to taste.
  • Mix together the chopped garlic, fresh parsley, and zest from a lemon in a bowl.
  • Garnish the soup with the parsley mixture before serving.

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