Wednesday, August 14, 2019

Crockpot New Potato Chicken Soup

I love fall, don’t you? One of the best things about it is the cooler nights where you cuddle up with a blanket and have a hearty bowl of soup. The farmers markets are busting at the seams with fresh produce and in this soup we are using; new potatoes instead of noodles along with shallots, carrots, green onions and peas. You’ll also love the fact that you can prepare this soup in just 15 minutes before work and it’s ready for you 8 hours later. Serves 8

Caramelized Shallots Ingredients:

2 tablespoons butter
1 cup thinly sliced shallots or onions


In a medium skillet cook shallots in hot butter over medium heat until golden brown, 7 to 10 minutes.

Soup Ingredients:

1  pound skinless, boneless chicken thighs, cut into 1-inch pieces 
3 cups reduced-sodium chicken broth 
1 pound tiny new yellow or red potatoes, scrubbed and quartered 
3/4 cup sliced green onions (white parts) 
1 carrot, sliced 1/4-inch thick 
3 cloves garlic, minced 
1/4 teaspoon salt 1/2 cup half-and-half 
3 tablespoons all-purpose flour 
1 cup fresh Baby peas or frozen peas 
1 ounce crumbled goat cheese + some for garnish 
1 teaspoon snipped fresh thyme


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 and thyme. Cover and cook 15 minutes more or until thickened. If desired, top servings with additional crumbled goat cheese and Caramelized Shallots. Easy Peasy!

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