Slow Cooker Chicken Pot Pie Soup

$For the best slow cooker chicken pot pie soup, gather these key items: - 1 pound boneless, skinless chicken breasts, diced - 4 cups low-sodium chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 cup frozen peas - 1 cup Yukon gold potatoes, diced - 1 small onion, chopped - 3 cloves garlic, minced These ingredients form the base of your soup, bringing warmth and flavor. To make your soup sing, add these seasonings: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil These herbs and spices boost the taste. They make the soup feel cozy and rich. For a nice touch, think about garnishing with: - Fresh parsley, chopped Garnishes add color and a fresh flavor. They make your soup look even more appealing. Start with 1 pound of boneless, skinless chicken breasts. Dice the chicken into bite-sized pieces. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken. Season it with salt and pepper. Sauté for about 5 to 7 minutes. You want the chicken to be lightly browned. After that, transfer the chicken to your slow cooker. In the same skillet, add 1 chopped onion, 1 cup of diced carrots, and 1 cup of diced celery. Also, add 3 minced garlic cloves. Sauté these for about 3 to 4 minutes. The goal is to soften them slightly. Once done, add them to the slow cooker with the chicken. Now it's time to add more ingredients to the slow cooker. Pour in 4 cups of low-sodium chicken broth. Add the diced Yukon gold potatoes and 1 cup of frozen peas. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika. Stir everything well to mix the flavors. Cover your slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. The key is to make sure the chicken and veggies become tender. Once cooked, remove the chicken pieces from the pot. Use two forks to shred the chicken. Return the shredded chicken to the soup. To make your soup creamy, whisk together 1/2 cup of heavy cream and 1/4 cup of all-purpose flour in a small bowl. Stir this mixture into the soup. Allow it to cook on high for an additional 30 minutes. This will thicken your soup nicely. Taste it and adjust the seasoning if needed, adding more salt, pepper, or herbs as you like. To make the best chicken pot pie soup, follow these tips: - Use fresh veggies: Fresh carrots, celery, and onions add great taste. - Brown the chicken: Sauté your chicken before adding it to the slow cooker. This step adds depth. - Don’t skip the herbs: Thyme and rosemary are key for flavor. Add them early for a rich taste. - Add cream last: Stir in the cream near the end to keep it thick and smooth. - Taste often: Adjust the salt and pepper as needed. Your taste matters most. Here are some common mistakes to watch out for: - Overcrowding the pot: Too many ingredients can make it watery. Stick to the recipe amounts. - Under-seasoning: Not enough salt or herbs can dull the flavor. Don't be shy to season well. - Cooking too long: Overcooking can make the chicken tough. Stick to the recommended time. - Skipping the thickening step: Adding the flour and cream is key for that creamy texture. You can easily adjust flavor and texture with these tips: - For more spice: Add a pinch of cayenne pepper or red pepper flakes. - To thicken: Use less broth or add more flour when mixing with cream. - For a sweeter taste: Try adding a splash of sweet corn. It balances the savory flavors. - For extra richness: Substitute half-and-half for a creamier base. These tips will help you create a hearty and filling chicken pot pie soup that everyone will love! {{image_2}} You can change the chicken pot pie soup to fit your taste. Try swapping out the Yukon gold potatoes for sweet potatoes. They add a nice sweetness. You can also use different veggies like corn or green beans. If you want a thicker soup, add more flour or cream. For a kick, throw in some hot sauce for spice. Chicken is classic, but other proteins work well too. Feel free to use turkey or diced ham. You can also try rotisserie chicken for a quick option. If you like seafood, shrimp can be a fun twist. The cooking time may change, so keep an eye on it. To make this soup vegetarian, skip the chicken and use vegetable broth. You can add more beans or lentils for protein. For a vegan option, replace the heavy cream with coconut milk or a nut cream. This keeps your soup rich and creamy without dairy. Always taste and adjust the seasonings to your liking. After enjoying your slow cooker chicken pot pie soup, store leftovers in an airtight container. Let the soup cool to room temperature before sealing it. This helps keep flavors fresh. Store in the fridge for up to three days. If you need more time, consider freezing. To reheat, pour the soup into a pot over medium heat. Stir often to prevent sticking. Heat until it’s warm all the way through. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat in 1-minute intervals, stirring between each. For longer storage, freeze the soup. Use freezer-safe containers or bags for best results. Leave some space at the top to allow for expansion. The soup can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned earlier. Enjoy a warm bowl of comfort whenever you want! Yes, you can use frozen chicken. Just add it directly to the slow cooker. The cooking time will remain the same. The chicken will cook through as the soup simmers. This is a great option for busy days. To make this soup gluten-free, replace all-purpose flour with a gluten-free flour blend. You can also use cornstarch instead of flour for thickening. Just mix it with cold water before adding it to the soup. I love to serve this soup with warm crusty bread or flaky biscuits. You can also add a side salad for a fresh touch. These pair well with the creamy soup and add some crunch. This soup lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. Reheat it on the stove or in the microwave before serving. Yes, you can cook this soup on the stovetop. Sauté the chicken and vegetables in a large pot. Then add the broth and other ingredients. Let it simmer for about 30-40 minutes until everything is tender. This blog post covers how to make slow cooker chicken pot pie soup. We explored the main ingredients, seasonings, and extras that enhance flavor. I shared easy steps to prepare and cook the soup, along with tips to avoid common mistakes. You can customize it with alternative proteins and store leftovers safely. This soup is warm and comforting, perfect for any meal. Enjoy creating your own version!$

Slow Cooker Chicken Pot Pie Soup

Warm up with this comforting chicken pot pie soup that’s perfect for chilly days! Made with tender chicken, fresh vegetables, and creamy goodness, this hearty recipe will fill your home with delightful aromas. Ideal for the slow cooker, it’s easy to prepare and sure to become a family favorite. Click to explore the full recipe and enjoy a bowl of comfort today! #ChickenPotPieSoup #ComfortFood #SlowCookerRecipes #SoupSeason

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Ingredients

1 pound boneless, skinless chicken breasts, diced

4 cups low-sodium chicken broth

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 cup Yukon gold potatoes, diced

1 small onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

1/2 cup heavy cream

1/4 cup all-purpose flour

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté for about 5-7 minutes until the chicken is lightly browned. Transfer the chicken to the slow cooker.

In the same skillet, add the chopped onion, carrots, celery, and garlic. Sauté for 3-4 minutes until slightly softened, then add to the slow cooker.

Add the chicken broth, thyme, rosemary, paprika, potatoes, and frozen peas to the slow cooker. Stir well to combine all ingredients.

Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken and vegetables are tender.

Once cooked, remove the chicken pieces from the slow cooker, shred them using two forks, and return the shredded chicken to the soup.

In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the soup, and allow to cook on high for an additional 30 minutes to thicken.

Taste and adjust seasoning with more salt, pepper, or herbs as necessary.

Prep Time: 15 mins | Total Time: 7 hrs | Servings: 6

- Presentation Tips: Serve the soup in individual bowls, garnished with fresh parsley. Accompany with warm crusty bread or biscuit on the side for a complete meal experience.