Slow Cooker Creamy Chicken Pot Pie Soup Recipe2020-11-24
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Easy
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(2.7 / 5)
3 People rated this recipe
This information is per serving.
Slow cooker creamy chicken pot pie soup recipe. Chicken breasts with vegetables and herbs cooked in a slow cooker. Easy and delicious! This yummy chicken soup recipe adapted from https://pinchofyum.com/slow-cooker-chicken-pot-pie-soup
You may also like to prepare Indian-Style Potato-Spinach Chicken Soup:
Slow Cooker Indian-Style Potato-Spinach Chicken Soup Recipe
Very nice combination of herbs and spices gives this hearty and yummy chicken soup an exotic flavor and aroma. Enjoy it!
Makes 6 servings
Ingredients: 3 cups (750 ml0 chicken stock or reduced-sodium fat-free chicken broth, 3/4 pound (360 g) boneless and skinless chicken breasts, diced, 1 can (14½ oz (435 ml)) diced tomatoes, undrained, 2 cups (500 ml) peeled and cubed baking potatoes, 1 cup (250 ml) chopped yellow onion, 2 large cloves garlic, peeled and minced, 1/2 teaspoon (3 ml) caraway seeds, 1/2 teaspoon (3 ml) ground cardamom, 1½ tablespoons (22.5 ml) mild or hot curry powder, 2 teaspoons (10 ml) ground coriander, 1/2 package (10-oz (300 ml)) frozen chopped spinach leaves, thawed and drained, salt and freshly ground black pepper, to taste
Instructions: In 4-6-quart (4-6 L) slow cooker, combine all ingredients, except spinach, salt, and black pepper. Cover the pot and cook on low-heat setting for 6-8 hours, adding chopped spinach leaves during last 20 minutes.
Turn off the slow cooker. Season chicken soup with salt and black pepper, to taste. Ladle into soup bowls. Serve hot.
Slow Cooker Creamy Chicken Pot Pie Soup Recipe
- 2 boneless and skinless chicken breasts
- salt and freshly ground black pepper
- half yellow onion, peeled and diced
- fresh rosemary sprig
- 4 cups (1 L) chicken broth
- 1 large russet potato, peeled and diced
- 2-3 cups frozen peas and carrots, thawed and drained
- 2 tablespoons all-purpose flour
- 1 cup (250 ml) heavy (double) cream
- 3 tablespoons cornstarch
- fresh chopped parsley
- 1 frozen sheet puff pastry, thawed
In a 4-6-quart (4-6 L) slow cooker, combine chicken breasts, seasoning, onion, garlic, rosemary, thyme, chicken broth, potato, and thawed pea/carrot mix. Mix well.
Cover the pot and cook on high-heat sewtting for 3 hour.
Open the lid and remove cooked chicken. Transfer to a cutting board. Using 2 forks, shred the meat and return to the pot. Discard the herb sprigs.
In a small mixing bowl, combine heavy cream and all-purpose flour. Mix until smooth. Add creamy mixture to the slow cooker. Close the lid and cook for further 1 hour.
To make chicken soup thicker, whisk the cornstarch with a little bit of cold water and add stir in the slow cooker.
Cut thawed puff pastry into circles. Bake in preheated ( F (180 C)) oven for 10-15 minutes.
Ladle chicken soup into soup bowls. Sprinkle with chopped fresh parsley. Top with baked puff pastry. Serve immediately