Equipment
- Slow Cooker
- Blender or food processor
Ingredients
- 1 tsp. dried thyme
- 1 tsp. sea salt (divided)
- ½ tsp. dried rosemary
- ¼ tsp. dried sage
- ½ tsp. pepper
- 1 Tbsp. olive oil
- 3 celery stalks (chopped)
- 2 large carrots (cut in half moons)
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 1 Tbsp. chopped fresh parsley
- 3 cups white or gold potatoes (diced in 1” cubes)
- 1 cup white or gold potatoes (cut in half)
- 1 lb. boneless skinless chicken thighs
- 3 cups low sodium chicken broth
- 1 cup low fat milk (preferred milk)
- 1 cup frozen peas
Instructions
- In a small bowl, mix together the rosemary, thyme, sage, pepper and ½ tsp. sea salt. Set aside.
- Heat a large sauté pan on medium-high heat. Add olive oil.
- When oil is hot, add onion, celery, carrot and ½ tsp. sea salt and sauté until soft, about 4-5 minutes. Add garlic and chopped fresh parsley. Stir and cook until fragrant, about 30 seconds. Transfer veggies to the bottom of the slow cooker.
- Add small potato cubes to the slow cooker and stir.
- Layer chicken thighs on top of veggies in a single layer. Sprinkle chicken thighs with previously mixed spices.
- Add larger potatoes on top of the chicken and pour in the chicken broth. Give it a small stir, keeping the large potatoes on top and making sure the broth covers them. If the potatoes are not covered in the liquid, add more broth or water.
- Slow cook on high for 4-5 hours or low for 7-8 hours, until chicken is cooked and potatoes are tender.
- Remove large potatoes and chicken. Place on a cutting board. Let the chicken cool for a few minutes.
- Add frozen peas to the slow cooker and stir.
- Meanwhile, place potatoes in a blender with milk and ½ cup of the hot broth from the slow cooker. Carefully blend until smooth and add back to the slow cooker. Stir.*
- Shred the chicken with two forks and stir it back into the slow cooker. Add sea salt and pepper to taste.
- Separate the soup into bowls, top with additional fresh parsley (if desired) and serve. Enjoy!
- *This is an optional step to make the soup feel creamier. Ifyou do not have a blender or are low on time, you can mash the larger, cookedpotatoes on a cutting board with a fork and stir in milk before adding theshredded chicken.
Notes
- Chicken breasts will also work in place of the thighs.
- If you want even more nutrition, you can add a leafy green, such as spinach, in at the same time as the peas until wilted.
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