Make this chicken and vegetable soup in the slow cooker | Women's Weekly Food
This nourishing slow cooker chicken and vegetable soup bubbles away over six hours, resulting in a hearty and satisfying soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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 1/4 litres (5 cups) chicken stock
- 1 cup (250ml) milk
- 2 tablespoons cornflour
- 1 green onion, sliced thinly
- toasted seeded sourdough, to serve
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