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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 12 |
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I made this for dinner this week, to use up a chicken I had in the freezer. My internet was down, and I couldn't find a recipe, so I had to make it up as I went along. The result was fantastic! It is now my family's favourite soup, and they are already asking me to make another pot of it! Ingredients:
1 whole chicken |
2 teaspoons butter |
1 leek, trimmed and finely sliced |
1 onion, finely diced |
salt |
pepper |
3 (440 g) cans creamed corn |
2 cups chicken stock |
Directions:
1. Place chicken in the crockpot, cover with approximately 8 cups water. Cook on high for 4 hours.
2. Remove chicken and allow to cool slightly. Set aside the water in a seperate bowl.
3. Melt butter in a small pan. Add onion and leek, and season with salt and pepper. Cook until just tender, then transfer the onion mixture to the crockpot bowl.
4. Remove skin and bones from chicken and place shredded meat back into the crockpot.
5. Add 3 cans of creamed corn, and 2 cups of chicken stock, to the chicken and onion, and stir to combine.
6. Skim the fat from the water used to cook the chicken, and add enough water to top up the crockpot bowl.
7. Cook on low for around 5 hours.
8. Serve with crusty bread.
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