Ingredients
Scale
- 2 boneless skinless chicken breasts
- salt and pepper to taste
- half an onion, diced
- 2–3 cloves garlic, minced
- a sprig of fresh rosemary (or a small pinch of dried herbs)
- a sprig of fresh thyme (or a small pinch of dried herbs)
- 32 oz chicken broth
- 1 large russet potato, peeled and diced
- 1 package frozen peas and carrots (2–3 cups)
- 2 tablespoons flour
- 1 cup of heavy cream
- 3 tablespoons cornstarch
- fresh chopped parsley
- 1 thawed sheet of puff pastry
Instructions
- Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.
- Make it Creamy: Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour. For a thicker soup, whisk the cornstarch with a little cold water and add it to the warm soup.
- Bake the Puff Toppers: Cut puff pastry into triangles, circles, or hearts. Bake at 375°F for 10-15 minutes.
- Serve: Stir parsley into the soup. Divide among bowls and top with puff pastry.
Notes
- You can substitute dried herbs if fresh aren’t available.
- Adjust thickness by adding more cornstarch slurry if needed.
- For extra flavor, sauté onions and garlic before adding to the slow cooker.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg