Slow cooker chicken and corn soup

Made from scratch in the slow cooker, this delicious chicken and corn soup is flavoured with lemon, garlic and parsley.

6

15m

Note: + cooling time

6h 10m

Ingredients

  • 4 corn cobs, husks and silk removed
  • 1.6kg Coles RSPCA Approved Australian Whole Chicken
  • 1 leek, pale section only, thinly sliced
  • 3 garlic cloves, bruised
  • 6 silverbeet leaves, trimmed, shredded
  • ½ garlic clove, extra, finely chopped
  • ¼ cup chopped flat-leaf parsley
  • 2 tsp lemon zest

Method

STEP 1

Use a small serrated knife to cut down the side of the corn cobs to release the kernels, reserving the cobs.

STEP 2

Place the corn kernels, corn cobs, chicken, leek and whole garlic cloves in a slow cooker. Add enough cold water to just cover the chicken. Cover and cook for 6 hours on high (or 8 hours on low) or until chicken is falling off the bone.

STEP 3

Transfer chicken to a deep baking dish. Set aside for 5 mins to cool. Use 2 forks to coarsely shred the meat, discarding the skin and bones.

STEP 4

Discard corn cobs. Transfer one-third of the corn mixture to a blender. Cool slightly. Blend until smooth. Return to slow cooker with chicken and silverbeet. Cover and cook for 2 mins on high or until silverbeet just wilts. Season.

STEP 5

Combine chopped garlic, parsley and lemon zest in a bowl.

STEP 6

Serve soup with the parsley mixture.

Dietary Information

Dairy-free
Low GI

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.