Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 cup (150 g) diced carrots
- 1 cup (150 g) diced potatoes
- 1 cup (150 g) frozen peas
- 1/2 cup (75 g) chopped onion
- 2 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup (30 g) all-purpose flour (optional for thickening)
Instructions
- In a slow cooker, place the chicken breasts, carrots, potatoes, peas, onion, and garlic.
- Pour in the chicken broth, then add thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the heavy cream and flour (if using) for thickening, then let it cook for an additional 30 minutes on high.
- Taste and adjust seasonings before serving.
Notes
- Serve with crusty bread for an extra comforting meal.
- This soup can be frozen; just add cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, pot pie soup, chicken soup, comfort food