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Slow Cooker Creamy chicken soup. One of my favourite dishes when its a bit cold & ready after kids sport training.
Ingredients:
1 kg chicken thigh
Freshly chopped thyme, oregano, chives, basil & bullet chilli
1 can of creamed corn
1 can of corn kernels
2 bay leaves
1 cube of chicken stock mixed in the empty can of creamed corn
Salt & Pepper
Directions:
I mix this together & refrigerate overnight but can be cooked straight away
On low for 8 hours while I was at work then add 600mls cream & stir through
Served with fresh chives & parsley & crusty bread
Feeds 6 easily.
Question: Yum! Is this similar to a chowder?
Answer: I’ve never cooked a chowder, this is purely just a throw together.
Question: What have you added for the 1st and second pics to be different in the amount of liquid they have?
Answer: Just the creamed corn.
Question: Would you have to use the cream at the end?
Answer: I did at the end to help it thicken & add creamy flavour. If you want to add it at the beginning or need to freeze afterwards I’d use cooking cream to prevent it from splitting.
Question: Is the one cube of chicken stock added to the can.. add water?
Answer: Yes, i just mixed it in the empty can, that’s all.
Question: How would adding light coconut cream /milk taste instead of adding full dairy cream?
Answer: In the past thats exactly what I’ve used & I prefer it (coconut cream), on this night I was just throwing together what I had, coconut cream reheats & also freezes alot better.
