Description
An easy homey slow cooker soup made with tender chicken thighs, Yukon gold potatoes, vegetables and a rich, creamy garlic Parmesan broth.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 6 large garlic cloves, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 carrot, peeled and sliced
- 1 can drained sliced mushrooms
- 24 oz boneless skinless chicken thighs
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 3/4 tsp kosher salt
- 16 oz Yukon gold potatoes, cut into cubes
- 1/2 cup frozen sweet corn
- 1/2 cup heavy cream
- 1 cup shredded parmesan cheese
Instructions
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and saute for 3 minutes. Stir in the garlic and saute for 30 seconds. Stir in the flour and cook for 1 minute. Whisk in 1 cup of the broth until smooth, so that the flour doesn’t cause lumps. Transfer to the slow cooker.
- Stir in the remaining broth, carrot, mushrooms, chicken, pepper, Italian seasoning, salt and potatoes.
- Cover and cook on low for 4 hours.
- Shred the chicken. Stir in the corn.
- Ladle some of the hot broth in with the cream to temper it. Stir the cream into the slow cooker.
- Stir in the parmesan cheese.
- Ladle into bowls and serve.
- Category: Soup
- Method: Slow Cooking
