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Slow cooker Chicken and corn soup with vermicelli noodles.
Ingredients:
1 x bbq chook shredded
(or 2 poached chicken breasts shredded)
1 x can corn kernels
1 x can creamed corn
1.5-2ltr chicken stock
2 tbsp chopped chives(2-3shallots if u prefer)
2 tsp sesame oil
3 egg whites
100g vermicelli noodles.
Cook on high 4 hours
Method:
Shred BBQ chicken then add to slow cooker with everything else except eggs & noodles
1hr before end time drizzle in egg whites and whisk in gently.
Pre soak noodles in cold water for 20mins then drain and add to slow cooker as well. Cook for final hour then serve.
Cauliflower Bacon & Camembert Soup
Chicken and corn soup
