Description
Learn how to make a delicious Creamy Slow Cooker Chicken Pot Pie Soup that will warm your soul. Perfect for cozy nights in!
Ingredients
- 2 pounds (900g) boneless, skinless chicken breasts
- 4 cups (960ml) chicken broth
- 1 cup (150g) diced carrots
- 1 cup (150g) diced celery
- 1 cup (150g) frozen peas
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons (10g) salt
- 1 teaspoon (5g) black pepper
- 1 teaspoon (5g) dried thyme
- 1 teaspoon (5g) dried rosemary
- 3 tablespoons (24g) all-purpose flour
- 2 tablespoons (30ml) olive oil
Instructions
- Place the chicken breasts in the slow cooker.
- Add the diced carrots, diced celery, frozen peas, and diced onion to the slow cooker.
- Add the minced garlic, salt, black pepper, dried thyme, and dried rosemary.
- Pour the chicken broth over the ingredients in the slow cooker.
- Cover and cook on low for 6-7 hours or until chicken is fully cooked.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- In a small bowl, mix the all-purpose flour with the olive oil to form a paste.
- Stir the flour paste into the soup to thicken it.
- Cook on high for an additional 30 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot.
Notes
- For a lighter option, use half-and-half instead of heavy cream for a lower calorie version.
- Add extra flavor by including a splash of in the soup before serving.
- Customize the vegetables to your preference, such as mushrooms or bell peppers for variety.
