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To make this cozy chicken pot pie soup, you will need: - 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - 1 cup diced carrots - 1 cup diced celery - 1 cup frozen peas - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 1 cup heavy cream - 1/4 cup all-purpose flour (for thickening) - 1 tablespoon olive oil These ingredients come together to create a rich and creamy soup. The chicken adds protein, while the broth provides a savory base. Carrots, celery, and peas contribute freshness and color. For an extra touch, consider adding: - Biscuit dough or puff pastry These options offer a delightful, flaky side that pairs perfectly with the soup. You can bake them separately and serve them warm alongside the soup. Seasonings elevate the flavor of the soup. You will use: - Dried thyme - Dried rosemary - Bay leaf - Salt and pepper These herbs add warmth and depth. Thyme and rosemary bring a savory note, while bay leaf enhances the overall flavor. Adjust the salt and pepper to suit your taste. This combination of ingredients makes a simple yet rich soup that warms you from the inside out. Enjoy crafting this dish with these key components! Start by heating a skillet over medium heat. Add one tablespoon of olive oil. Place the boneless, skinless chicken breasts in the skillet. Sear each side for about 3 to 4 minutes. You want them to be lightly browned. Once done, remove the chicken from the heat and set it aside. This step adds nice flavor to your soup. In the same skillet, add chopped onion, diced carrots, diced celery, and minced garlic. Cook these for about 5 minutes. Stir them often until the vegetables start to soften. This will build a great base for your soup. After that, transfer the sautéed mixture to the slow cooker. Add the seared chicken, 4 cups of chicken broth, dried thyme, dried rosemary, bay leaf, and some salt and pepper. Stir everything together to mix well. Cover the slow cooker and set it to low for 6 to 7 hours or high for 3 to 4 hours. The chicken needs to be cooked through and tender. Once it's done, take out the chicken and shred it using two forks. Return the shredded chicken back to the pot. In a separate bowl, whisk together 1 cup of heavy cream and 1/4 cup of all-purpose flour until smooth. Stir this mixture into the soup. Cook on high for another 30 minutes to let it thicken up. During the last 10 minutes, add in the frozen peas. Taste the soup and adjust the seasoning if needed. When ready, ladle the soup into bowls and garnish with fresh parsley. If you like, serve with warm biscuit dough or puff pastry on the side. Enjoy your cozy meal! To get the best flavor in your soup, use fresh herbs. Thyme and rosemary add depth. Searing the chicken first brings out great taste. Use good quality chicken broth for a richer base. Don’t skip the salt and pepper; they enhance all the flavors. For a thicker soup, mix flour with cream before adding. You can replace flour with cornstarch for a gluten-free option. If you want a creamier texture, add more cream. You can also use mashed potatoes to thicken. Just stir them in slowly until smooth. Searing the chicken adds a nice brown color and flavor. If you’re short on time, skip it. The soup will still taste good. Searing helps seal in juices, making the chicken tender. If you skip, just add the raw chicken straight to the slow cooker. {{image_2}} For a low-carb version, swap the heavy cream with coconut cream. This change keeps the soup rich while cutting carbs. You can also use cauliflower rice instead of flour for thickening. This keeps the soup thick without added carbs. Replace the potatoes and peas with zucchini and mushrooms for a new twist. These veggies add flavor without the carbs. To make this soup vegetarian, leave out the chicken. Instead, use chickpeas or lentils for protein. You can also add more vegetables, like bell peppers and green beans. Swap chicken broth for vegetable broth for a full flavor. Use the same spices to keep that cozy taste. This version is great for those who want a meat-free meal. You can customize this soup with your favorite vegetables. Try adding corn for sweetness or spinach for extra nutrients. Broccoli or green beans can also add crunch. Just remember to adjust cooking times. Softer veggies, like zucchini, need less time, while root veggies, like potatoes, may need more. This flexibility keeps the soup exciting every time you make it! To store leftovers, let the soup cool down first. Then, use an airtight container. This helps keep it fresh. I recommend using glass containers for best results. Label your container with the date you made it. You can store it in the fridge for up to 3 days. If you want to freeze the soup, let it cool completely. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them well and label with the date. You can freeze the soup for up to 3 months. Just remember, the cream may change texture after freezing. When ready to eat, thaw the soup overnight in the fridge. Pour the soup into a pot over medium heat. Stir often to avoid sticking. If the soup is too thick, add a little broth or water. Heat until warm. You can also use the microwave. Just heat in short bursts, stirring in between. Enjoy your cozy meal! Yes, you can make this soup without heavy cream. You can use milk or a dairy-free alternative. The soup will be lighter but still taste great. If you want creaminess, try adding a bit of sour cream or Greek yogurt. This adds flavor and keeps it rich. You can store chicken pot pie soup in the fridge for up to four days. Make sure to keep it in a sealed container. If you want to keep it longer, you can freeze it. In the freezer, it lasts for up to three months. A 6-quart slow cooker works best for this recipe. It gives enough space for all the ingredients. If you have a larger cooker, you can still use it. Just watch the cooking time, as larger cookers may cook faster. Yes, you can use frozen chicken for this recipe. Just add the frozen chicken directly to the slow cooker. You may need to increase the cooking time by one hour. Always ensure the chicken reaches a safe temperature before serving. In this article, we explored how to make delicious chicken pot pie soup. We reviewed main and optional ingredients, steps to prepare and cook, plus tips to enhance flavor. You learned about variations for low-carb and vegetarian options. We also covered storage methods to keep your soup fresh. Remember, a good soup is all about using fresh ingredients and having fun. Keep experimenting with flavors and techniques. Each pot you make can be unique and tasty! Enjoy your cooking and share your soup with others!

Slow Cooker Chicken Pot Pie Soup

Warm up your dinner with this cozy slow cooker chicken pot pie soup! This hearty recipe features tender chicken, fresh vegetables, and rich flavors, all simmered to perfection in your slow cooker. It's the ultimate comfort food that's easy to prepare, making it perfect for busy nights. Click to discover how to create this delicious and creamy soup that will delight your taste buds and keep you cozy!
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 cup diced carrots

1 cup diced celery

1 cup frozen peas

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

1 cup heavy cream

1/4 cup all-purpose flour (for thickening)

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Biscuit dough or puff pastry (optional, for serving)

Instructions
 

Prepare the Chicken: In a skillet, heat the olive oil over medium heat. Add the chicken breasts and sear for about 3-4 minutes on each side until lightly browned. Remove from heat and set aside.

    Sauté Aromatics: In the same skillet, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables begin to soften.

      Add to Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the seared chicken, chicken broth, thyme, rosemary, bay leaf, 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 cooked through and tender.

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

            Thicken the Soup: In a separate bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the soup and cook on high for an additional 30 minutes, allowing it to thicken.

              Final Touches: Stir in the frozen peas during the last 10 minutes of cooking. Taste and adjust seasoning if necessary.

                Serve: Ladle the soup into bowls and garnish with fresh parsley. If using, serve with warm biscuit dough or puff pastry on the side.

                  Prep Time: 20 minutes | Total Time: 7 hours | Servings: 6