My nanny has been making this soup for as long as I can remember. It was always so delicious and we would all constantly request it. Now that I'm a mum and getting more into cooking I wanted to give it a go myself! I am proud to say it was a success and tasted amazing. It is so simple and easy but super delicious. Especially going into these cold months.
INGREDIENTS
3 free range chicken breasts
2 tins 420g can cream corn
3 stalks celery
1 litre organic liquid chicken stock
2tbs corn flour
1 tbs garlic powder (you can use fresh garlic if you prefer)
noodles (optional)
salt & pepper
METHOD
(I USE A SLOW COOKER)
Pour the liquid stock, corn, and garlic powder into the slow cooker and give it a stir.
Finely chop the celery into small pieces. Add the celery and chicken breast (whole) it shreds!
Add 1 tbs of corn flour into a small amount of water in a cup, stir then add to soup and give it a stir.
COOK
Slow cook on low for 6-8 hours (until you can see the chicken is properly cooked) Towards the end if you want to thicken it up. Add another tbs of corn flour with water into the soup and give it a good stir. Add some salt and pepper and you are done!
*tip make a double batch and freeze so you can have some stored away for those cold nights you don't feel like cooking.
Serve with some lightly toasted bread and butter!
Enjoy!
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