New Potato Chicken Soup
Delicious soup for any season, adapted from Better Homes & Gardens
Ingredients
- 2-3 cups rotisserie chicken, cut in small pieces
- 4 cups reduced-sodium chicken broth
- 1 pound tiny new yellow or red potatoes, scrubbed and quartered (or halved if really small)
- 1 medium onion, sliced
- 2 cups carrots, cut in large chunks
- 3 stalks celery, cut in large chunks
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/4 cup half-and-half
- 2 Tbsp. flour
- 2 cups fresh English peas, shelled, or frozen peas
- 1 Tbsp. snipped fresh thyme
Instructions
- Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).
- Cover and cook on low for 7 to 8 hours, or on high for 3 1/2 to 4 hours.
- If using low, turn cooker to high. In a small bowl, whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more, or until thickened.