👉Ingredients:
↪️1 pound boneless, skinless chicken breasts
↪️1 cup diced carrots
↪️1 cup diced celery
↪️1 cup frozen peas
↪️1 cup diced potatoes
↪️1 small onion, diced
↪️4 cups chicken broth
↪️1 teaspoon dried thyme
↪️1 teaspoon salt
↪️1/2 teaspoon black pepper
↪️1/2 cup heavy cream
↪️2 tablespoons cornstarch
↪️2 tablespoons water
↪️1 tablespoon chopped fresh parsley (optional)
👉Directions:
✅️Place the chicken breasts, carrots, celery, peas, potatoes, and onion in the slow cooker.
✅️Pour the chicken broth over the ingredients, then add the thyme, salt, and pepper.
✅️Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
✅️Remove the chicken from the slow cooker and shred it with two forks.
✅️Return the shredded chicken to the slow cooker.
✅️In a small bowl, whisk together the heavy cream, cornstarch, and water until smooth.
✅️Stir the cream mixture into the soup and cook on high for an additional 30 minutes, until the soup has thickened.
✅️Stir in the fresh parsley, if using, just before serving.
0 comments:
Post a Comment