Chicken and Vegetable Chowder

Chicken soup that can be prepared the night before, is full of flavour and colour .... perfect.

 450 g boneless and skinless chicken thighscut into 1 inch peices
 1 cup carrots cut into cubes
 1 cup mushroomssliced
 ½ cup onion chopped
 ¼ tsp garlic powder
 ⅛ tsp dried thyme
 ½ l chicken stock
 1 can cream of chicken soup
 1 cup milk
 3 tbsp flour
 250 g broccoli (fresh or frozen)chopped
 ½ cup water

What are we cooking today?
1

Chicken and Vegetable Chowder is a classic favourite. Prepare ahead of time and serve as a starter or main with fresh, crusty bread.

Getting started
2

In a slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and stock and mix well.

3

Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.

4

Drain fat from slow cooker.

5

In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.

6

Add soup mixture and broccoli to chicken mixture and cover and cook for an additional 30 minutes or until broccoli is tender.

Annabelle's tips
7

Feel free to add fresh corn at the last stage for a true chicken and corn soup.