Ingredients

Instructions

1. 1
   Place onions, carrots, peas, chicken, chicken stock, rosemary, garlic, salt and black pepper in slow cooker. Stir to combine and cover. Cook on high for 3-4 hours or on low for 4-6 hours.
2. 2
   In the last 30 minutes of cooking, whisk together half & half and corn starch. Stir into soup and cook for another 30 minutes.
3. 3
   Meanwhile, prepare puff pastry according to package instructions. Cut into 6 individual pieces. Serve soup with puff pastry and parsley garnish.