Slow Cooker Chicken And Corn Soup
Slow Cooker Chicken And Corn Soup is an easy homemade soup! With tender chicken, corn and broth this set and forget recipe practically cooks itself.
Servings: 4
Calories: 584kcal
Ingredients
- 4-6 chicken thighs skinless, boneless, Note 1
- ½ teaspoon salt Note 2
- ½ teaspoon black pepper also Note 2
- 400 grams/14 oz corn kernels drained and rinsed, Note 3
- 400 grams/14 oz creamed corn Note 4
- 1 tablespoon garlic chunky chopped, Note 5
- 1 teaspoon ginger minced, Note 6
- 3 teaspoons sesame oil Note 7
- 2 teaspoons soy sauce Note 8
- 6 cups/1500 ml chicken stock (chicken broth) Note 9
- 2 large eggs free range, whisked, Note 10
To serve:
- green onions roots and tips trimmed, green bits thinly sliced, Note 11
Instructions
- Season: use a pair of kitchen tongs to lay each chicken thigh flat on a cutting board. Season them with salt and pepper then flip each to the other side and season the 2nd side for each also.
- Corn: add both the drained and rinsed corn kernels to the slow cooker bowl as well as the creamed corn.
- Garlic and ginger: next dollop in the chopped garlic and minced ginger.
- Soy and oil: then pour in the soy sauce followed by the sesame oil.
- Chicken thighs: next use the tongs to place the seasoned chicken thighs into the slow cooker on top of the corn layer.
- Chicken stock: when ready pour the chicken stock into the slow cooker insert and pout the lid on.
- Cook: cook the chicken soup for either 8 hours on low or 4 hours on high. When the cook time is up, use a pair of tongs to remove the chicken thighs and then shred chicken with a knife and cutting board. Once done, add the shredded chicken back to the crock pot.
- Eggs: next pour in the beaten eggs and use a wooden spoon to gently stir them into the soup.
- To serve: garnish the soup with some sliced green onions, portion into bowls, provide spoons and sprinkle a little black pepper over the top.
Video
Notes
- Note 1 - Chicken thighs: we use skinless boneless chicken thighs for the recipe. These perform extremely well when slow cooked and offer an easy economical choice. Use tongs to flip them when seasoning, when transferring them into the pan and taking them out again. If they break apart when cooked, simply fish out all of the chicken bits from the soup and chop these up before adding them back in.
- Note 2 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe. This goes directly onto each side of the chicken thighs.
- Note 3 - Corn kernels: we use 1 regular can of corn kernels and drain and rinse them before adding them in. These are fresh, not frozen kernels.
- Note 4 - Creamed corn: this keeps our soup nice and thick with a great consistency about it. We use 1 x standard can of creamed corn.
- Note 5 - Garlic: you can use 2-3 fresh garlic cloves finely chopped, minced jarred garlic or chunky chopped garlic as you see above. Opt for whichever is the most convenient option for you.
- Note 6 - Ginger: I prefer to use jarred minced garlic as you always have it on hand and it is simply measure and dollop in!
- Note 7 - Sesame oil: aromatic and fragrant, this is a delightful oil to cook with! We are not however, using it as an 'oil' as such to cook the soup, rather, we are using it as an ingredient and flavor in the soup itself.
- Note 8 - Soy sauce: we use a little bit of soy sauce in the recipe to stick with an Asian theme. A small amount will go a long way with this as the recipe has a number of high in salt ingredients including this one.
- Note 9 - Chicken stock: chicken stock or chicken broth is the liquid used to make the soup. You can use store bought packed stock that you simply add in or make the stock with cubes and the equivalent water amount (this 2nd method is the cheaper of the 2).
- Note 10 - Eggs: free range are always the best to use! We whisk 2 of them and pour the beaten eggs into the soup once it is cooked.
- Note 11 - Green onions: we want to slice the green bits of some green onions and use them to garnish the dish when we come to serve it.
Nutrition
Calories: 584kcal | Carbohydrates: 47g | Protein: 35g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 1562mg | Potassium: 930mg | Fiber: 3g | Sugar: 14g | Vitamin A: 354IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 3mg