Description
A warm and cozy chicken pot pie soup made easy in a slow cooker, packed with tender chicken and mixed veggies.
Ingredients
- 2 cups chopped yellow onion
- 3 cups chopped carrot
- 2 cups chopped celery
- 1 teaspoon kosher salt
- 32 oz chicken stock
- 1 bay leaf
- 2 pounds boneless skinless chicken breasts (or thighs)
- 1 cup frozen peas
- ¾ cup heavy cream (or full-fat coconut milk for dairy-free)
Instructions
- Add the onion, carrot, celery, salt, and chicken stock to a 6-quart slow cooker, stirring to combine.
- Add the chicken and bay leaf, stirring again.
- Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the veggies are very tender and the chicken is cooked through.
- Remove the chicken and cut it into 1-inch pieces or shred it with two forks.
- Add the chicken back to the slow cooker along with the cream and peas (if using).
- Keep on warm for 5 minutes for the peas to warm through.
- Taste and add additional salt if desired.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. The soup tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg