Serves 8


  • Chicken Breast, 700 grams
  • Yellow Onion, 1
  • Carrots, 4
  • Celery, 4 stalks
  • Olive Oil, 2 tablespoons
  • Salt, 1½ teaspoons
  • All-Purpose Flour, 100 grams
  • Low Sodium Chicken Broth, 1500ml
  • Thyme, ½ teaspoon
  • Bay Leaves, 2
  • Heavy Cream, 1 cup
  • Can Corn, 1 cup
  • Black Pepper, to taste
  • Bread Sticks, 8



  1. Chop chicken breast into bite size cubes and set aside.
  2. Wash, peel onion and finely chop into small cubes.
  3. Wash, peel carrots and finely chop into small cubes.
  4. Wash celery and finely chop into small cubes.


  1. Using a 4.5L Thermos® Shuttle Chef® inner pot, heat oil over medium heat. Add chicken cubes, chopped onions, chopped carrots, chopped celery, salt and stir fry for 1 minute.
  2. Add chicken broth, thyme, bay leaves, all-purpose flour, mix well and bring it to a boil.
  3. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 8 hours.
  4. After 8 hours, bring contents to a boil, add heavy cream and can corns. Stir to mix well and simmer for 10 minutes. 
  5. Before serving, add pepper to taste, garnish and enjoy the soup with a bread stick!



  • This recipe is based on using a 4.5L Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®. 


Photos and recipe courtesy of Thermos Singapore team.