2 boneless skinless chicken breasts
salt and pepper
half an onion, diced
2–3 cloves garlic, minced
a sprig of fresh rosemary (sub a small pinch of dried herbs)
a spring of fresh thyme (sub a small pinch of dried herbs)
32 oz chicken broth
1 large russet potato, peeled and diced
1 package frozen peas and carrots (2–3 cups)
2 tablespoons flour
1 cup of heavy cream
3 tablespoons cornstarch
fresh chopped parsley
1 thawed sheet of puff pastry
Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.
Make it Creamy: Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.
Bake the Puff Toppers: Cut your puff pastry into triangles, circles, or hearts! Bake as directed (we did 375 for 10-15 minutes).
Serve: Stir the parsley into the soup to add a little fresh color. Divide the soup among bowls and top with the puff pastry. Yummy!