So creamy and tasty! I love this the best in soup form
Few things feel as comforting as wrapping your hands around a warm bowl of homemade soup — especially one that tastes like a cozy chicken pot pie. Imagine tender chunks of chicken, sweet peas, and hearty vegetables simmered in a rich, creamy broth that fills your kitchen with the aroma of home. This Chicken Pot Pie Soup captures all the nostalgia of the classic dish without the effort of baking a crust. It’s creamy, flavorful, and irresistibly soothing — the perfect cure for chilly nights or long days.
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So creamy and tasty! I love this the best in soup form! Picture this: It’s a chilly Midwest evening, you’ve just walked through the door after a long day, and the only thing that sounds better than a fuzzy blanket is a warm, hearty bowl of chicken pot pie soup. This isn’t just any soup; it’s a comforting blend of tender chicken and vegetables, slow-cooked to perfection. Ideal for those busy days, this recipe transforms the classic flavors of a pot pie into a spoonable delight. Plus, it’s incredibly simple to throw together in the morning, so you come home to a ready-to-eat meal. This soup is a star all on its own, but if you’re looking to round out the meal, consider pairing it with a fresh green salad and some crusty bread or warm biscuits. The bread is perfect for soaking up every last drop of the savory broth, and a simple salad with a light vinaigrette adds a refreshing contrast to the richness of the soup. Ingredients 1.5 pounds of boneless, skinless chicken breasts 4 cups of chicken broth 1 cup of heavy cream 1 cup of frozen peas 1 cup of frozen corn 3 medium carrots, chopped 3 celery stalks, chopped 1 medium onion, diced 3 cloves of garlic, minced 1 teaspoon of dried thyme 1 teaspoon of dried parsley Salt and pepper to taste 2 tablespoons of all-purpose flour 2 tablespoons of butter Directions Place the chicken breasts at the bottom of your slow cooker. Add in chicken broth, carrots, celery, onion, garlic, dried thyme, and dried parsley. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly until the mixture is golden and bubbly. Slowly whisk in the heavy cream until smooth and thickened. Stir the cream mixture into the slow cooker along with the frozen peas and corn. Season with salt and pepper to taste. Let it all cook together for an additional 30 minutes on low, until the soup is heated through and the vegetables are tender. Ladle the soup into bowls and enjoy! Variations & Tips Feel free to Tap the p.hoto to v.iew the full r.ecipe.
