Ingredients:
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs
1 cup frozen peas
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup heavy cream
2 tablespoons all-purpose flour (optional, for thickening)
Salt and pepper, to taste
or crusty bread, for serving
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PREPARATION:
Prep Ingredients: Add onion, carrots, celery, garlic, chicken, chicken broth, thyme, and rosemary to the slow cooker. Season with salt and pepper.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through.
Shred Chicken: Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
Add Cream and Peas: Stir in heavy cream and frozen peas. For a thicker soup, whisk flour into a few tablespoons of the broth, then stir it back into the soup. Cook for an additional 15-20 minutes on high until thickened.
Serve: Ladle the soup into bowls and serve with biscuits or crusty bread for dipping.
Pro Tip: Garnish with fresh parsley or a sprinkle of black pepper for a final touch. This soup is pure comfort in a bowl!
Enjoy !
