Slow Cooker Chicken and Veggie Soup

Ingredients:

• 1 x Our Cow Free Range Whole Chicken
• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 200g mushrooms, sliced 
• Celery, sliced 
• 3 medium carrots, chopped 
• 3 sprigs of fresh thyme
• 2 bay leaves 
• 6 corn cobbettes 
• 6 cups chicken stock 
• 1 cup milk
• 2 tbsp corn flour 

To serve:

• Spring onion, sliced 
• Toasted sourdough 

Cooking instructions:

1. Heat olive oil in the slow cooker on the highest heat setting. Cook onion, mushrooms, celery, thyme, and bay leaves for 10 minutes, or until the vegetables soften. 
2. Add Our Cow Free Range Whole Chicken, corn cobs, and chicken stock. Cook, covered, on low for 6 hours.
3. Remove chicken and corn from the slow cooker. Shred the chicken using two forks, then discard the skin and bones. Cut the corn kernels off the cobs and set aside. 
4. Stir together milk and corn flour until combined. Add the shredded chicken and corn back to the slow cooker, along with the cornflour mixture. Stir well. 
5. Simmer on high for 10 minutes or until the mixture thickens. Season with salt and pepper. 
6. Serve soup in a bowl, top with spring onion, and enjoy with toasted sourdough.