Easy Chicken Pot Pie Soup
A warm, comforting bowl of Chicken Pot Pie Soup made in a crockpot, featuring tender chicken, hearty vegetables, and creamy goodness, perfect for busy weeknights or relaxed weekends.
Ingredients
Main Ingredients
- 1 lbs boneless skinless chicken breasts, cut into ¾-inch pieces Provides protein and texture
- 1 lbs potatoes, peeled and cut into ½-inch pieces Adds heartiness and moisture
- 3–4 stalks celery, diced Provides crunch and fresh flavor
- 1 small yellow onion, diced Adds sweetness and depth
- 3 cloves garlic, minced Enhances overall flavor
- 1 12-ounce bag frozen mixed vegetables Convenient variety of flavors and textures
For the Soup Base
- 3 cups low-sodium chicken broth, divided Forms the soup base
- ¼ cup unsalted butter Adds fat and flavor
- ⅓ cup all-purpose flour Thickens the soup
Seasonings
- ½ teaspoon dried thyme Adds earthy herbal notes
- ½ teaspoon paprika Provides a subtle warmth
- ½ teaspoon garlic powder Enhances the garlic flavor
- ½ teaspoon onion powder Adds an extra layer of taste
- ½ teaspoon fine salt Enhances flavors
- ¼ teaspoon black pepper Adds a gentle kick
- ¼ teaspoon dried rosemary Offers aromatic notes
Finishing Touches
- ⅓ cup heavy cream, to add at the end Adds richness and smoothness
- Homemade or store-bought biscuits for serving For a comforting touch
- Optional chopped fresh parsley or fresh thyme leaves Adds freshness and color
Instructions
Preparation
- Start by preparing your ingredients. Cut the chicken breasts into ¾-inch pieces, ensuring they are uniform in size for even cooking. Dice the potatoes into ½-inch pieces for the right balance of texture and size. Chop the celery and onion, and mince the garlic.
- In the crockpot, combine the chopped chicken, potatoes, diced celery, diced onion, minced garlic, and the frozen mixed vegetables. Stir gently to distribute the ingredients evenly across the pot.
- Pour in 2 ½ cups of the low-sodium chicken broth over the chicken and vegetables. Reserve the remaining ½ cup of broth for later use to adjust the soup's consistency if needed.
- Add the dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and rosemary to the pot. Stir to ensure the spices are fully mixed.
- Cut the unsalted butter into small pieces and distribute on top of the mixture in the crockpot.
- Sprinkle the all-purpose flour evenly over the ingredients. This will help thicken the soup.
- Pour in the remaining ½ cup of chicken broth and stir gently.
Cooking
- Set your crockpot to cook on low for about 6 to 8 hours or on high for 3 to 4 hours.
- Once cooking time is up, carefully remove the lid and stir the soup gently to incorporate all the ingredients again.
Finishing
- Stir in the heavy cream before serving and adjust seasoning if needed.
- Serve the soup with warm biscuits on the side and garnish with chopped fresh parsley or thyme leaves if desired.
Notes
Use fresh ingredients for the best flavor; adjust thickness by varying the amount of broth. Stir in the cream closer to the end of cooking for a smooth finish. Don't skip seasoning; taste as you go to ensure balance.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 4gSugar: 5g
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