Chicken & Sweetcorn Soup (Slow Cooker)

Authorkaren@myhealthylife.meCategory, DifficultyBeginner

This is a quick and easy recipe, made so by using cooked chicken. My husband, Peter has never liked Chicken & Sweetcorn soup so I decided it was time to change that. He is now a convert! 😃 I also really liked it as it's thick without being too creamy.

Yields7 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins
 400 g cooked chicken (I used a rotisserie-cooked chicken from the supermarket)
 400 g can of creamed corn
 160 g (1 cup) corn kernels, fresh, frozen or canned (drained)
 4 spring onions finely sliced
 1 tsp sesame oil
 ½ tsp ginger grated
 750 ml (3 cups) chicken stock, fresh or made from stock cubes
 Salt and pepper to taste
Egg Ribbons
 egg
 1 tbsp water
Thickener
 2 tbsp cornflour (corn starch)
 2 tbsp water
Garnish
 2 spring onions finely sliced
1

Place the chicken, creamed corn, corn kernels, spring onions, sesame oil, ginger, and stock into a slow cooker and mix well.

2

Cover and cook on high for about 1 ½ to 2 hours.

3

15 minutes before the soup is ready, place the egg into a small bowl and beat well with 1 tablespoon of water.

4

Remove the lid from the slow cooker and continually stir the soup with a wooden spoon, as you gradually pour in the beaten egg.

5

In another small bowl mix the cornflour with the water until it becomes a smooth paste. Pour into the soup and stir well.

6

Cover and continue to cook on high for 15 minutes more.

7

Taste and season with salt and pepper.

8

Serve garnished with finely sliced spring onions.

Recipe Variations
9

Use leftover roast chicken.

10

Use raw skinless boneless chicken breasts or skinless chicken on the bone, like thighs and drumsticks.
If you opt for this variation, cook in a slow cooker on high for 3 ½ hours or on low for 7- 8 hours.

Ingredients

 400 g cooked chicken (I used a rotisserie-cooked chicken from the supermarket)
 400 g can of creamed corn
 160 g (1 cup) corn kernels, fresh, frozen or canned (drained)
 4 spring onions finely sliced
 1 tsp sesame oil
 ½ tsp ginger grated
 750 ml (3 cups) chicken stock, fresh or made from stock cubes
 Salt and pepper to taste
Egg Ribbons
 egg
 1 tbsp water
Thickener
 2 tbsp cornflour (corn starch)
 2 tbsp water
Garnish
 2 spring onions finely sliced

Directions

1

Place the chicken, creamed corn, corn kernels, spring onions, sesame oil, ginger, and stock into a slow cooker and mix well.

2

Cover and cook on high for about 1 ½ to 2 hours.

3

15 minutes before the soup is ready, place the egg into a small bowl and beat well with 1 tablespoon of water.

4

Remove the lid from the slow cooker and continually stir the soup with a wooden spoon, as you gradually pour in the beaten egg.

5

In another small bowl mix the cornflour with the water until it becomes a smooth paste. Pour into the soup and stir well.

6

Cover and continue to cook on high for 15 minutes more.

7

Taste and season with salt and pepper.

8

Serve garnished with finely sliced spring onions.

Recipe Variations
9

Use leftover roast chicken.

10

Use raw skinless boneless chicken breasts or skinless chicken on the bone, like thighs and drumsticks.
If you opt for this variation, cook in a slow cooker on high for 3 ½ hours or on low for 7- 8 hours.

Chicken & Sweetcorn Soup (Slow Cooker)

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