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Optional, sauté celery, carrots, onions, and garlic in a skillet with 2 tablespoons of oil until onions are translucent. This will really bring out the flavors.
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Place chicken, broth, water, 2 T oil, carrots, celery, onion, garlic, potatoes and parsley in the crock-pot.
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Cover and cook on low for 8-10 hours, or on high for 4-5 hours or until the potatoes are mostly softened.
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In the last hour of cooking slowly whisk in the flour and milk along with the thyme and peas-if you are using peas. Add additional flour by the tablespoon for a thicker soup if desired.
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Add a few dashes of turmeric for a richer color and for its anti-iflammatory properties.
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Salt and pepper to taste, cool a bit, and enjoy!