Grandpa’s Slow Cooker Chicken and Corn Soup
Ingredients:
- Four corn cobs
- 1 whole organic chicken
- 1-2 leeks (sliced white and pale green parts only)
- 4 cloves garlic (bruised and peeled)
- 1 stick celery (sliced)
- 1/2 litre vegetable stock
- 1-2 litres water to nearly cover chicken
- 6 silverbeet leaves, trimmed, shredded
- 1 teaspoon coriander seed (ground)
- ¼ cup parsley (shredded to serve)
- ¼ cup grated Bega cheese (to serve, optional)
- Himalayan rock Salt & cracked pepper (to taste)
Method:
Use a sharp knife to cut down the side of the corn cobs to release the kernels, reserving the cobs.
Place the corn kernels, corn cobs, chicken, leek, celery, coriander and whole garlic cloves in a slow cooker.
Add stock and 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.
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.
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 5 mins on high or until silverbeet just wilts.
Season and serve with parsley.