Slow Cooker Chicken and Corn Soup, 291cals Per Serve |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 3 |
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Made with leftover Roast Chicken. Ingredients:
2 cups cooked chicken, shredded |
2 cups sweet corn |
1 cup mushroom, sliced |
1 teaspoon chili flakes (to taste) |
1 teaspoon fish sauce |
3 cups hot chicken stock |
hot water (enough to make soup as thick or as thin as you like it) |
Directions:
1. Place all the ingredients in the slow cooker.
2. Switch on the slow cooker and cook for 4 hours on high.
3. Add more water if you find it too thick for your taste.
4. I didn't add salt because I used stock cubes for the stock and don't think you need to add more salt.
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