soup season is definitely in full swing. this recipe has all the classic look and taste of a tradtional chicken and corn soup but with added extra goodness! follow my simple little tricks and you will amaze your family by turning this classic into a super satisfying meal you can eat!
First published at www.transformationcookbook.com
Ingredients:
12 chicken thigh fillets
1 leek, sliced
6 baby potatoes, cut into quarters
4 carrots, sliced
4 celery stalks, finely chopped
400g pumpkin, peeled and cubed
2 tbsp mild curry powder
1 cup corn kernels
2 cups wombok cabbage, finely shredded
2 tbsp chives, chopped
Masterfoods Chicken Casserole Slow Cook Recipe Base (175g)
cracked pepper (to season)
Step 1: place chicken thighs into the slow cooker and place chopped vegetables (except corn and cabbage) on top.
Step 2: add curry powder and Masterfoods recipe base. stir well to ensure sauce has coated the ingredents. season to taste with cracked pepper.
Step 3: place lid on top, set on low and cook for 6-7 hours.
Step 4: after 6 hours of cooking, add the corn and cabbage. place back lid and continue cooking for 1 hour.
Tip:
• to thicken the soup, mix 1-2 tbsp cornflour in a cup with 1/4 cup of water. blend into a paste and stir through soup. wait 4-5 minutes to allow soup to thicken.
• this soup freezes well for up to 2 months. to reheat simply thaw and warm for 1-2 minutes in the microwave or 3-4 minutes in a small saucepan.
