Make this chicken and vegetable soup in the slow cooker | Women's Weekly Food

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion (150g), chopped finely
• 200g Swiss brown mushrooms, sliced thinly
• 1 stalk celery (150g), trimmed, chopped finely
• 3 sprigs fresh thyme
• 2 fresh bay leaves
• 1.2kg whole chicken
• 2 corn cobs (500g), husks removed
• 500g sweet potato, cut into 2cm pieces
• 1.25 litres (5 cups) chicken stock
• 1 cup (250ml) milk
• 2 tablespoons cornflour
• 1 green onion, sliced thinly
• toasted seeded sourdough, to serve