Chicken Soup

Name: Chicken Soup
Total time: 360 s
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz baby carrots; 1/2 cup sliced celery; 28 oz chicken broth; 1 lb boneless chicken breasts, cut into 1 inch pieces; 1 large potato, cut into 1 inch pieces; 6 oz sliced mushrooms; 2/3 cup gluten-free flour (or reg flour); 8 oz canned peas, drained; 1 tsp dried basil; 1 tsp dried rosemary; 1/4 cup heavy cream

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Chicken Soup

Stephanie Goldman @cook_3867977

Saved

Ingredients

6 mins

4 servings

16 ozbaby carrots
1/2 cupsliced celery
28 ozchicken broth
1 lbboneless chicken breasts, cut into 1 inch pieces
1large potato, cut into 1 inch pieces
6 ozsliced mushrooms
2/3 cupgluten-free flour (or reg flour)
8 ozcanned peas, drained
1 tspdried basil
1 tspdried rosemary
1/4 cupheavy cream

Saved

Steps

6 mins

1

Place carrots & celery in crockpot. Set aside 1 cup of chicken broth. Add remaining chicken broth to crockpot. Cover. Cook on LOW for 2 hours.
2

Add chicken & potato to crockpot. Stir flour into reserved 1 cup broth, then add to crockpot. Add mushrooms, peas, basil, & rosemary. Stir well. Cover. Cook on LOW for 4 hours.
3

Stir in heavy cream. Cover. Cook for an additional 30 minutes. Serve.