Name: Slow Cooker Chicken Pot Pie Soup
Ingredients: 1 small yukon gold potato, diced (about 1 cup); 4 oz coarsely chopped mushrooms; 1 small bunch asparagus, diced (about 1 1/2 cups); 1 small onion, minced (about 1 cup); 3 carrots, diced (about 1 cup); 3 ribs celery, diced (about 3/4 cup); 1 lb boneless, skinless chicken breast (1 large or 2 small chicken breasts); 1 teaspoon garlic powder; 1/2 teaspoon season salt; 1/2 teaspoon ground pepper; 32 oz chicken stock; 4 oz creme fraiche; Juice and zest of 1 lemon; 1/4 cup chopped parsley; salt and pepper to taste

Description

A slow cooker chicken soup that is naturally gluten free and light and healthful!

Ingredients

1 small yukon gold potato, diced (about 1 cup)
4 oz coarsely chopped mushrooms
1 small bunch asparagus, diced (about 1 1/2 cups)
1 small onion, minced (about 1 cup)
3 carrots, diced (about 1 cup)
3 ribs celery, diced (about 3/4 cup)
1 lb boneless, skinless chicken breast (1 large or 2 small chicken breasts)
1 teaspoon garlic powder
1/2 teaspoon season salt
1/2 teaspoon ground pepper
32 oz chicken stock
4 oz creme fraiche
Juice and zest of 1 lemon
1/4 cup chopped parsley
salt and pepper to taste

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Instructions

Add all cut up vegetables and dried spices to the base of a slow cooker. Place chicken breasts on top- sprinkle with additional salt and pepper- if desired. Add chicken stock. Cover and cook on high for 3-4 hours.
Remove chicken, shred it with two forks and then add back to the slow cooker. In addition add to the chicken, stir in 4 oz creme fraiche, zest and juice of 1 lemon and about 1/4 cup of chopped parsley.
Season again with salt and pepper if necessary.
Serve as is!