Small
3 Servings
Stovetop
Cook from frozen in a medium saucepan over medium heat. Add 1½ cups of water and break up as it thaws and cooks. Bring to a simmer. Reduce heat to low, cover and cook for 25-30 minutes. Remove chicken, dice and return to soup. Mix ⅛ cup flour and ⅛ cup milk, add to the pot, and stir until thick. Remove bay leaf and add an additional ¼ cup heavy cream, half and half, or milk. Can also be cooked thawed. If using this method, cut up chicken before cooking and cook for 15-20 minutes.
Pressure Cooker
Add 1½ cups of water and cook on manual for 20 minutes, or to an internal temperature of 165 F, natural pressure release. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through. Mix ⅛ cup flour and ⅛ cup milk, add to the pot, and stir until thick. Remove bay leaf and add an additional ¼ cup heavy cream, half and half, or milk.
Slow Cooker
Add 1½ cups of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred chicken. Mix ⅛ cup flour and ⅛ cup milk, add to the pot, and stir until thick. Remove bay leaf and add an additional ¼ cup heavy cream, half and half, or milk.
Seasoning
For stronger flavors, add 30-60 minutes before serving:
Garlic | ¼ tsp
Salt and pepper, to taste
