MARSHFIELD, WI (OnFocus) – We’ve taken a classic comfort dish and made it even easier with the help of the slow cooker. Try this fun spin on a family favorite!
- 1 yellow onion, chopped
- 2 whole carrots, chopped
1 (10 oz.) pkg. frozen peas
1 rotisserie chicken, shredded (about 5 cups)
4 cups unsalted chicken stock
1 ½ tsp. dried rosemary
2 garlic cloves, minced
Salt, to taste
Black pepper, to taste
2 cups fat free half & half
3 Tbsp. corn starch
1 puff pastry sheet
Fresh parsley, for garnish
- Place onions, carrots, peas, chicken, chicken stock, rosemary, garlic, salt and black pepper in slow cooker. Stir to combine and cover. Cook on high for 3-4 hours or on low for 4-6 hours.
- In the last 30 minutes of cooking, whisk together half & half and corn starch. Stir into soup and cook for another 30 minutes.
- Meanwhile, prepare puff pastry according to package instructions. Cut into 6 individual pieces. Serve soup with puff pastry and parsley garnish.
Per Serving: Calories 340, Total Fat 7g (Saturated 2.5g, Trans 0g), Cholesterol 105mg, Sodium 360mg, Total Carbohydrate 24g (Dietary Fiber 3g, Total Sugars 9g, Includes 0g Added Sugars), Protein 42g, Vitamin D 0%, Calcium 10%, Iron 10%, Potassium 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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