For this I used some left-over chicken from a Sunday Roast. I left the chicken out until the final stages.
I popped some sweetcorn, carrots, onion, garlic and finely diced potatoes to some chicken stock and parsley, Thyme, bay leaves and which-ever herbs you prefer and salt and pepper.
Leave to simmer away and then switch off to cool down. Once cooled take a blender and blitz to thicken the soup. Then, switch the slow cooker back on, add in the chicken pieces and a handful of frozen sweetcorn. If too thick simply add some water or stock or if you wish a spoonful of half-at crème fraiche will give a creamier consistency.Share