Things needed:
2 carrots (peeled and diced), 1 medium onion, 2 stalks of celery (diced), and 3 minced garlic cloves
Chicken breasts or thighs, without bones and skin, weighing 1 pound
Defrost 1 cup of peas
(4) cups of chicken stock
using one cup of heavy cream
One and a half cups of white flour
thyme, dry, 1 teaspoon
Smoked paprika, 1/2 teaspoon
Salt to taste, 1/2 teaspoon
black pepper, 1/4 teaspoon
2 cups of russet or Yukon Gold potato dice
1 cup of corn, frozen
Serve with crackers, puff pastry, or biscuits if desired.
Follow these steps:
Prepare the Slow Cooker by Assembling the Ingredients:
Put everything into the slow cooker: chicken, celery, onion, carrots, garlic, potatoes, thyme, smoked paprika, salt, and black pepper.
After that, add the chicken broth and mix well.
Prepare food:
To make sure the chicken is cooked through and the veggies are soft, cover and simmer on low for 6-8 hours or high for 3-4 hours.
Separate the Chicken Breasts:
Take the chicken out of the slow cooker and use two forks to shred it. Put back into the slow cooker the chicken that has been shredded.
Get the Base Creamy:
Combine the flour and heavy cream in a small bowl and whisk until smooth.
Add the cream mixture to the soup and stir. Include the corn and frozen peas. The soup should thicken after 20 to 30 more minutes of covered high cooking.
Devour and Fine-Tune:
If you think the soup needs more salt or pepper, give it a taste and add more.
Place the order:
Spoon hot biscuits, puff pastry, crackers, or pastry into individual bowls and top with soup.
Thirteen minutes for preparation | Time required for cooking: 6-8 hours on low heat or 3-4 hours on high heat
Approximately 6 servings
