Photographers: Nic Gossage, Benito Martin. Stylist: Kate Brown.
This nourishing slow cooker chicken and vegetable soup bubbles away over six hours, resulting in a rich, hearty and satisfying soup. Loaded with succulent chicken, nutritious vegetables and fresh herbs, it’s a recipe you’ll return to every slow cooker season. Serve with toasted sourdough drizzled with extra virgin olive oil and sprinkled with salt flakes.
Ingredients
Method
Heat oil in a 4.5-litre (18-cup) slow cooker on sear (high) setting. Cook onion, mushroom, celery, thyme and bay leaves, stirring, for 5 minutes or until vegetables soften. Add chicken, corn, potato and stock. Cook, covered, on low for 6 hours.
Remove chicken and corn from cooker. Shred chicken coarsely using two forks; discard skin and bones. Using a small, sharp knife, cut kernels from corn cobs; discard cobs.
Stir milk and cornflour in a small bowl until combined. Return shredded chicken and corn kernels to cooker with cornflour mixture; stir through chowder to coat. Simmer, uncovered, on high for 10 minutes or until mixture thickens. Season to taste.
Top chowder with green onion and serve with toasted sourdough.
This recipe is suitable to freeze at the end of step 3 for up to 3 months.
Test Kitchen tip
How to freeze slow-cooked leftovers
This slow cooker chicken and corn soup will freeze for up to 3 months. There is usually a large quantity of liquid in slow-cooked meals, so transfer the meat and vegetables to appropriate-sized freezer-friendly containers, then pour in enough of the liquid to cover the meat and vegetables. Leave a 2.5cm space between the food and the lid to allow for expansion, then seal the container. Label and date the container before placing it in the freezer.
