Description
A comforting, flavorful slow cooker soup featuring tender chicken thighs, sweet corn, and aromatic ginger and garlic, enriched with creamy eggs and finished with a touch of soy and sesame oil. Perfect for an effortless, nourishing meal.
Ingredients
-
4–6 skinless, boneless chicken thighs
-
½ teaspoon salt
-
½ teaspoon black pepper
-
400 grams (14 oz) corn kernels, drained and rinsed
-
400 grams (14 oz) creamed corn
-
1 tablespoon chunky chopped garlic
-
1 teaspoon minced ginger
-
3 teaspoons sesame oil
-
2 teaspoons soy sauce
-
6 cups (1500 ml) chicken stock (chicken broth)
-
2 large eggs, free range, whisked
To serve:
-
Green onions, roots and tips trimmed, green bits thinly sliced
Instructions
-
Place chicken thighs in the slow cooker. Season with salt and black pepper.
-
Add corn kernels, creamed corn, garlic, ginger, sesame oil, soy sauce, and chicken stock to the slow cooker. Stir gently to combine.
-
Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is cooked through and tender.
-
Remove chicken thighs, shred with forks, then return shredded chicken to the slow cooker.
-
Slowly drizzle the whisked eggs into the soup while stirring gently to create ribbons of cooked egg.
-
Cook for an additional 10 minutes to allow eggs to set.
- Serve hot, garnished with thinly sliced green onions.
Notes
-
Use free-range eggs for best flavor and texture.
-
Adjust salt and soy sauce to taste.
- Can be served with steamed rice or crusty bread for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Asian-inspired