A creamy, slow-cooked chicken dish with potatoes, carrots, celery, peas, and savory herbs.
# What You'll Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 2 cups diced Yukon Gold or Russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced
→ Liquids
08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
→ Thickener
11 - 1/3 cup all-purpose flour
→ Fats
12 - 3 tablespoons unsalted butter
→ Herbs and Seasonings
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper
→ Optional Garnish
19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving
# Steps:
01 - Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper in the slow cooker.
02 - Pour chicken broth into the slow cooker and stir ingredients to combine evenly.
03 - Cover and cook on low heat for 6 hours until chicken and vegetables are completely tender.
04 - Remove chicken from slow cooker using tongs and shred using two forks, then return shredded chicken to the pot.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a light roux.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly until mixture thickens, approximately 3 to 4 minutes.
07 - Pour the creamy mixture into the slow cooker and add frozen peas. Mix thoroughly to distribute evenly.
08 - Cover and cook on high heat for 20 to 30 minutes until soup is heated through and reaches desired thickness.
09 - Remove bay leaf from soup. Taste and adjust seasoning with additional salt and pepper as needed.
10 - Ladle soup into serving bowls and garnish with fresh parsley. Accompany with warm biscuits or puff pastry squares if desired.
