Hi babes! Recently on our Instagram, I made a chicken and corn soup which you literally went crazy over asking about the recipe. Rather than replying to everyone individually with the recipe, I will post it here so you can refer back to until your heart’s content.
Truth is I don’t usually work to a recipe I just cook to “what feels right” so take these measurements as a guideline and feel free to change it up to what “feels right” for you! The best thing about winter is when you are super busy but you still gotta eat this recipe will be your new bestie.
1 whole chicken – I usually buy frozen whole chicken from the supermarket
2-3 sprigs of celery, roughly chopped 1-2 cms
3-4 medium-sized carrots, roughly chopped 1-2 cms
1/2 pack of Vermicelli noodles
2 cans of sweetcorn
1 onion, finely chopped
- Place the whole frozen chicken into the slow cooker.
- Add your onion, celery, and carrot around the chicken.
- Add cold tap water to the slow cooker till it just covers the chicken.
- Turn the slow cooker on high setting and wait.
- Once the chicken is cooked which is usually around 8-9 hours later remove the chicken from the slow cooker and place on a plate. Note: The meat should be falling off the bone. If it is not, be patient babe and give it another 1-2 hours.
- Using two forks, shred the chicken off the bones adding the meat back into the soup base in the slow cooker and discard the bones
- Add your two cans of sweet corn to the soup. The reason why your soup will be so creamy and tasty is that you are using sweetcorn, so don’t skimp and just add reg. old corn babe. It’s just not the same. Trust me.
- Add your vermicelli. I usually buy the pack that is already portioned into 4 parcels and use two of those dry parcels. Give it 2-3 minutes to soften, stir as you go.
- Add a bunch of salt and pepper to taste.
Tip: I usually add the chicken and veggies and turn on the slow cooker before I go to work in the morning, that way when I get home dinner only takes me less than 30 mins to make.
Love Pascale xx
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