Did I mention that the Slow-Cooker Chicken was just divine? As chef, I had an obligation to ensure the highest possible quality was being served up, and so I was forced to sample the wings as they fell apart all over the chopping board before I could get them under the grill. I could literally suck the meat away from the bone, and they just melted in the mouth. So good.
As usual, I reserved the breasts for later meals, and boiled up a stock with the veges scraps, the bones and the cooking liquid. I had intended to make some lunch servings of soup to freeze, but didn't quite get there. Isaac is so keen to be able to eat more that he's decided to get all his eye teeth at once, so our usually quiet Sunday night was anything but. Accordingly, little more than the dishes got done.
Monday night we were all pretty shattered, so the plan to make soup for lunches became a plan to make soup for dinner, and what a good idea it was! Soup and toast on a cold July night with the fire going; that's the stuff! Isaac liked it so much he even figured out how to eat soup from a spoon without getting most of it everywhere but in his mouth!
Chicken and Corn Soup
In a bowl, chop up about 1 C of roast veges (potato, onion, kumera, pumpkin, all leftover from the previous night's roast). Add about 600ml of Chicken Stock (also a by-product of the roast) to the bowl and blend up with a hand blender. Scrape this all into a pot and heat gently. Add 1 chopped roast chicken breast (yet again leftover from last night).
Open a can of whole kernel corn and drain the liquid into your original blending bowl. Add the corn to the soup, then add the liquid to achieve the desired consistency (I ended up using the whole lot). Serve with hot buttered toast, freshly ground pepper and a dollop of sour cream.