Description
A cozy, comforting chicken pot pie soup made with tender chicken, hearty vegetables, and a creamy savory broth perfect for chilly autumn nights.
Ingredients
- 1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into bite sized pieces
- 2 medium potatoes, peeled and diced
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 to 3 cloves garlic, minced
- 1 bag frozen mixed vegetables (about 12 oz)
- 3 cups chicken broth
- 1/4 cup unsalted butter
- 1/3 cup all purpose flour
- 1/3 cup heavy cream or half and half
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
Instructions
- Add chicken, potatoes, celery, onion, garlic, and frozen mixed vegetables to the slow cooker.
- In a skillet over medium heat, melt the butter.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the chicken broth until smooth and thickened.
- Add thyme, paprika, garlic powder, onion powder, rosemary, salt, and black pepper.
- Pour the sauce over the ingredients in the slow cooker and stir gently.
- Cover and cook on low for 6 hours or on high for 4 hours until chicken and potatoes are tender.
- Stir in the heavy cream during the last 15 minutes of cooking.
- Taste and adjust seasoning as needed.
- Serve warm with biscuits if desired.
Notes
Add cream near the end of cooking to prevent curdling and adjust broth for desired soup consistency.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American