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peel the chicken off the bones. Cut up vegetables and potatoes. Drain the canned peas and corn.
In a soup pot, drizzle oil and cook carrots and onions until onions are translucent.
Add in all the remaining ingredients (except the heavy cream).
bring to a boil for about 5 minutes, then simmer until the potatoes are cooked and soft. Stir occasionally.
When potatoes are done, add a splash of heavy cream (½ cup for more creamy consistency. I use about ¼ cup.)
Serve and enjoy!
CROCKPOT VERSION:
Place the chicken breasts in the bottom of the crock pot.
Cut up vegetables and potatoes. Drain the canned peas and corn. Dump into the crockpot.
Pour in the Chicken Broth. Add all the spices. (no not put in heavy cream until ready to serve) Stir until well mixed.
cook on high for 6-8 hours. Shred chicken with two forks once done. Add in heavy cream and serve!