# What You’ll Need:
→ Meats
01 - 1.5 pounds boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 2 cups diced potatoes (Yukon Gold or Russet)
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 & 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
# Step-by-Step Guide:
01 - Arrange chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper inside the slow cooker.
02 - Pour chicken broth into the cooker and gently stir to distribute ingredients evenly.
03 - Cover and cook on low for 6 hours, allowing chicken and vegetables to soften thoroughly.
04 - Remove chicken pieces, shred with two forks, then return meat to the slow cooker for even distribution.
05 - In a medium saucepan, melt butter over medium heat. Incorporate flour, whisking constantly for 1 to 2 minutes until a paste forms.
06 - Gradually whisk in milk and heavy cream, stirring continuously for 3 to 4 minutes until mixture thickens and becomes smooth.
07 - Pour creamy mixture into slow cooker and add frozen peas. Stir thoroughly to combine.
08 - Cover and cook on high for 20 to 30 minutes, ensuring soup is heated through and reaches desired thickness.
09 - Discard bay leaf. Taste soup and adjust salt and pepper as needed for optimal flavor.
10 - Ladle soup into bowls. Garnish with chopped fresh parsley and accompany with a warm biscuit or puff pastry square as desired.
