GLUTEN-FREE
chicken breasts or thighs butter or ghee red potatoes carrots celery ribs yellow onion garlic cloves corn (fresh or frozen) low-sodium chicken broth dried thyme dried parsley salt & pepper potato starch heavy cream crisp-cooked bacon
Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
Add the broth, thyme, parsley, salt & pepper. Stir well, Place lid on slow cooker and cook on LOW for 7-8 hours (or on HIGH for 4 hours).
Just before serving. In a small cup mix together the potato starch and 1/3 cup water. Stir into hot soup until thickens slightly.
Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Serve.
To make dairy-free, substitute plain, unsweetened non-dairy creamy.
The perfect one-pot, no-fuss fall meal when you’re looking for a bowl of soup you can really tuck into.