Ingredients
Scale
- 1 lb boneless skinless chicken breast (diced)
- 2 medium carrots (chopped)
- 1 stalk celery (chopped)
- 1 medium onion (chopped)
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- ½ tsp black pepper
Instructions
- Prepare Ingredients: Dice chicken and chop vegetables (carrots, celery, onion).
- Combine in Slow Cooker: Layer diced chicken, vegetables, and frozen peas in the slow cooker. Pour in chicken broth and sprinkle with thyme and pepper.
- Cook: Cover and cook on high for 4 hours or low for 6-8 hours.
- Shred Chicken: After cooking, shred chicken with a fork and return to the soup.
- Add Cream & Season: Stir in heavy cream, adjust seasoning, and cook for an additional 15 minutes.
- Serve: Garnish with parsley and serve hot.
Notes
- Use Yukon Gold potatoes for a creamier texture.
- For gluten-free, replace heavy cream with coconut milk and thicken with cornstarch.
- To thicken the soup, mix 2 tbsp cornstarch with cold water and stir into the soup before adding cream.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg