Description
A comforting and creamy chicken pot pie soup made effortlessly in a slow cooker, perfect for busy nights.
Ingredients
Scale
- 1 lb boneless chicken thighs or breasts
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cups frozen peas
- 4 cups chicken broth
- 1 cup half and half or milk
- 2 tablespoons cornstarch (optional thickener)
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Add the chicken, carrots, celery, onion, peas, and broth to the slow cooker.
- Season with thyme, salt, and pepper.
- Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Stir in the half and half or milk during the last 30 minutes of cooking.
- Thicken with cornstarch slurry if desired.
- Taste and adjust seasoning before serving.
Notes
This soup tastes even better the next day. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg