We are already deep into soup season. There is just something about it that is amazing when the cool hits; the way that it warms you from the inside out when it feels like you might just be cold forever.
Plus they are so easy. Most soups, like this one, you can just stick in the slow cooker and let it go! Savory and creamy this soup will leave you warm and satisfied with all of the taste of Pot Pie without all of the work. Its a solid Winter recipe and as for the biscuits…well cut them into whatever shapes you want to make it cute (Hearts!) or kid friendly (Pull out your cookie cutters for some truck, dinosaur or other shapes).
- 2 boneless skinless chicken breasts
- Salt, pepper, red pepper flakes (Optional)
- 4 Cloves of garlic-minced
- Half a white Onion- diced
- Sprig of fresh rosemary
- Spring of fresh thyme
- 1 package of frozen Peas/ carrots (2-3 cups)
- 32 oz. Chick stock
- 1 large russet potato – diced
- 2 TBSP flour
- 1 cup Heavy cream
- 3 TBSP corn starch (optional
- Fresh chopped Parsley
- 1 thawed sheet of Puff pastry or biscuits
In your slow cooker: Place Chicken, salt, pepper, red pepper, onion, garlic, rosemary, thyme, broth, potato and pea/carrot mix. Cover and cook on high for three hours.
Remove Chicken, shred and return to the pot. Remove Herbs.
Whisk the flour and the cream together until the flour is smooth. Add to slow cooker and keep on high for another hour. If you would like the soup to be a bit thicker (Say like the gravy in a chicken pot pie…*drool*) whisk the corn starch with a bit of warm water and add to the soup and the slow cooker.
Baking your Puff pastry: Cut your puff pastry into any shape you want, or use your cookie cutters. Bake as directed on package until slightly golden.
Serve with fresh chopped parsley for a bit of color and depth with that cute little pastry on the side.