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- 1 lb boneless, skinless chicken breasts - 4 cups low-sodium chicken broth - 2 cups frozen mixed vegetables (carrots, peas, corn, green beans) - 1 small onion, diced - 2 cloves garlic, minced The main ingredients set the stage for this soup. The chicken gives it heartiness. The broth adds depth, while the mixed vegetables bring color and nutrients. The diced onion and minced garlic lay a flavor base. - 1 cup heavy cream - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1/4 cup all-purpose flour Cream creates that rich, silky texture we love. Milk lightens it up a bit. Thyme and rosemary add warm, herbal notes. Salt and pepper bring all the flavors together, while flour helps thicken the soup. - 2 tablespoons olive oil - 1 tablespoon butter - Fresh parsley for garnish Olive oil and butter are essential for sautéing. They add flavor and richness. Fresh parsley at the end is not just pretty; it adds a fresh taste too. This mix of ingredients makes the soup a comforting meal. To start, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium heat. Once hot, add 1 small diced onion and 2 minced garlic cloves. Sauté them until they are soft and see-through, about 3-4 minutes. This step builds a strong flavor base for our soup. Next, add 1 pound of boneless, skinless chicken breasts to the skillet. Sear the chicken for about 3-4 minutes on each side. You want the chicken to brown nicely. This helps lock in juices and flavor. Once browned, take the chicken out and set it aside. Now, it’s time to combine everything in the slow cooker. Add the sautéed onion and garlic mix, the browned chicken, and 4 cups of low-sodium chicken broth into the pot. Then, toss in 2 cups of frozen mixed vegetables, which can be a mix of carrots, peas, corn, and green beans. Finally, add 1 teaspoon each of dried thyme and dried rosemary, along with salt and pepper to taste. Stir everything well to combine. Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. This slow cooking makes the chicken really tender. After cooking, take the chicken out of the soup. Use two forks to shred the chicken into bite-sized pieces. Once shredded, return the chicken to the slow cooker. To thicken the soup, mix 1/4 cup of all-purpose flour with 1 cup of heavy cream and 1 cup of milk in a small bowl until smooth. Stir this mixture into the soup and cook on low for an extra 30 minutes. This thickens the soup and gives it a creamy texture. Before serving, taste the soup and adjust the seasoning if needed. You can add more salt or pepper. When ready, ladle the soup into bowls and add a sprinkle of freshly chopped parsley on top for a fresh touch. Enjoy your comforting Chicken Pot Pie Soup! To ensure your chicken stays tender, always sear it first. Searing adds flavor and locks in moisture. Use medium heat and brown the chicken for 3-4 minutes on each side. After cooking, shred the chicken while it's warm. This helps keep it juicy. For flavor enhancement, use fresh herbs if possible. Fresh thyme and rosemary give a vibrant taste. If you only have dried herbs, that works too! Just remember to adjust the amounts. Dried herbs are stronger than fresh herbs. Some ingredient substitutions can change the soup's texture. If you swap heavy cream for milk, your soup might be thinner. Stick to the recipe for best results. Timing is also key. If you cook on high, keep a close eye on the clock. Overcooking can make the chicken dry. Aim for 3-4 hours on high or 6-7 hours on low. By avoiding these common mistakes, you can create a delicious and comforting chicken pot pie soup that everyone will love. {{image_2}} You can change the protein in this soup. Instead of chicken, try turkey or even shrimp. Each protein adds a new taste. They all cook well in the slow cooker. Using fresh vegetables is another great swap. Instead of frozen mixed veggies, chop up carrots, celery, and potatoes. Fresh veggies add crunch and flavor. You could also use green beans or peas. Just remember to cut them small. They need to cook through. Adding spices or herbs can boost the soup's flavor. Try adding a pinch of paprika for warmth. You could also mix in some fresh thyme or basil. These herbs can brighten up the dish. If you want a lighter soup, use less cream. Replace the heavy cream with half-and-half or coconut milk. Both keep the soup creamy without being too rich. You can still enjoy that cozy feel with fewer calories. To keep your slow cooker chicken pot pie soup fresh, store it in a sealed container. Make sure it cools down before putting it in the fridge. When stored properly, this soup lasts for about 3 to 4 days. Always check for any off smells or changes in color before serving again. If it looks fine, just reheat it on the stove or in the microwave. Freezing is a great way to save leftovers for later. To freeze your soup, let it cool completely. Pour it into airtight containers or freezer bags. Leave some space at the top, as the soup will expand when frozen. The soup can last in the freezer for up to 3 months. When you're ready to enjoy it again, thaw it in the fridge overnight. Reheat in a pot over low heat, stirring often. Add a splash of milk or cream to restore its creamy texture if needed. Enjoy your comforting soup anytime! Can I use a frozen chicken breast? Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time. The slow cooker will safely cook the chicken. Make sure it reaches 165°F (75°C) before serving. What to serve with chicken pot pie soup? This soup pairs well with crusty bread or biscuits. You can also serve it with a fresh salad. These sides add texture and balance to the meal. Can I make this recipe on the stovetop? Yes, you can make this soup on the stovetop. Just sauté the onion and garlic first. Then, add the other ingredients and simmer for about 30-40 minutes. This method speeds up the process. How to thicken the soup without flour? You can thicken the soup with cornstarch or potato starch. Mix 2 tablespoons of cornstarch with cold water. Stir it into the soup and let it cook for 10-15 minutes. This method keeps the soup creamy without flour. Is this soup healthy? This soup can be healthy. It contains lean chicken and mixed vegetables. You can adjust the cream and use low-fat options to make it lighter. How can I reduce calories in the recipe? To lower calories, use less cream and milk. You can replace heavy cream with half-and-half or whole milk. Also, use more vegetables to add volume without many calories. In this blog post, we explored how to make a delicious chicken pot pie soup. We covered the main ingredients like chicken, broth, and cream. I gave step-by-step instructions for preparing, slow cooking, and finishing the dish. You learned tips to enhance flavor and avoid common mistakes. We also discussed variations and how to store the soup. Remember, the key to great soup is careful preparation and quality ingredients. Enjoy your comforting meal, and feel free to experiment with flavors!

Slow Cooker Chicken Pot Pie Soup

Warm up your mealtime with this creamy slow cooker chicken pot pie soup that’s as delicious as it is comforting. With tender chicken, flavorful veggies, and a rich creamy base, it's the perfect dish for busy families. This easy recipe lets your slow cooker do all the work, so you can enjoy a hearty meal with minimal effort. Click through to explore the full recipe and make this cozy soup today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups low-sodium chicken broth

2 cups frozen mixed vegetables (carrots, peas, corn, green beans)

1 small onion, diced

2 cloves garlic, minced

1 cup heavy cream

1 cup milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1/4 cup all-purpose flour

2 tablespoons olive oil

1 tablespoon butter

Fresh parsley for garnish

Instructions
 

Prep Chicken: In a skillet, heat olive oil and butter over medium heat. Add diced onion and minced garlic, sauté until translucent.

    Sear Chicken: Add the chicken breasts to the skillet and brown both sides for about 3-4 minutes. Remove from heat.

      Combine Ingredients: In the slow cooker, add the sautéed onion and garlic mixture, the browned chicken, frozen mixed vegetables, chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.

        Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

          Shred Chicken: Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the slow cooker.

            Thicken Soup: In a small bowl, mix the flour with the heavy cream and milk until smooth. Stir this mixture into the soup, cooking on low for an additional 30 minutes to thicken.

              Final Touches: Adjust seasoning with more salt and pepper if needed.

                Serve: Ladle the soup into bowls and garnish with freshly chopped parsley.

                  Prep Time: 15 min | Total Time: 7 hours | Servings: 6