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- 2 cups cooked chicken, shredded - 4 cups low-sodium chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 cup frozen peas - 1 cup potatoes, diced (Yukon Gold or Russet) - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup heavy cream - 1/4 cup all-purpose flour (for thickening) - 1/2 cup frozen corn - Fresh parsley, chopped (for garnish) In this comforting slow cooker chicken pot pie soup, the main ingredients are all about flavor and warmth. The cooked chicken adds protein and heartiness. I love using low-sodium chicken broth as a base. It keeps the soup light but still full of chicken flavor. The diced carrots and celery give a nice crunch, while the frozen peas add a pop of color. I recommend using Yukon Gold or Russet potatoes because they hold up well in the slow cooker. Next, the seasoning! Dried thyme and rosemary bring a lovely aroma to the soup. Onion and garlic powders deepen the taste without overpowering. I always adjust the salt and pepper to my liking. For a creamy finish, I use heavy cream. It makes the soup rich and smooth. If you want it thicker, try adding all-purpose flour. It really helps make the soup more filling. Lastly, you can add frozen corn for extra sweetness. Fresh parsley makes a great garnish, adding color and freshness. This soup is a wonderful way to gather flavors and create a dish that feels like a warm hug. - First, shred the cooked chicken. This adds great texture to the soup. - Next, dice the vegetables. You'll need carrots, celery, potatoes, onion, and garlic. - In your slow cooker, combine the shredded chicken, chicken broth, and all the diced veggies. - Don't forget to add the frozen peas and corn. These add sweetness and color. - Season with salt and pepper to taste. This step is key for flavor. - Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. Cook until the vegetables are tender and the flavors meld together. - If you want a thicker soup, mix the all-purpose flour with a bit of water. This forms a slurry. Stir it into the soup about 30 minutes before the end of cooking. - About 15 minutes before serving, stir in the heavy cream. This creates a rich, creamy texture. - Taste the soup one last time. Adjust the seasoning if needed. Enjoy every comforting bite! To boost the taste of your soup, adjust your seasonings. You can add more thyme and rosemary for a stronger flavor. A pinch of paprika adds warmth and a hint of spice. If you like a bit of heat, try adding a dash of cayenne pepper. Consider adding more vegetables to make the soup heartier. You might add green beans, mushrooms, or bell peppers. These add color and nutrition. Feel free to mix and match based on what you have at home. To thicken the soup, use a simple trick. In a small bowl, mix all-purpose flour with water to make a slurry. Stir this into the soup about 30 minutes before the end of cooking. This makes your soup creamy and rich. To ensure your vegetables are tender, cut them into small, even pieces. This helps them cook at the same rate. Stir the soup occasionally to help it heat evenly. For sides, crusty bread or biscuits pair perfectly with the soup. They soak up the broth and make each bite delightful. A simple green salad can also add freshness to the meal. For presentation, ladle the soup into bowls. Top with fresh parsley for a pop of color. This makes the dish look inviting and fresh, ready to be enjoyed. {{image_2}} If you want to make this soup healthier, consider using low-fat cream. You can swap heavy cream for half-and-half or a light cream. This change cuts calories without losing much flavor. Another option is to make a vegetable-only version. Use vegetable broth instead of chicken broth. Replace the chicken with your favorite veggies like mushrooms or zucchini. This swap makes a tasty and filling soup while being plant-based. You can switch proteins easily. If you have turkey, use it instead of chicken. This works great if you have leftovers from a holiday meal. The flavor stays rich and hearty. You can also use fresh ingredients instead of frozen ones. Fresh carrots, peas, and corn can add a nice crunch. Just chop them up and toss them in the slow cooker. This small change can brighten up your dish. Spices can change the taste of your soup. Try adding paprika or cayenne for a kick. A little bit of curry powder can give it a warm flavor, too. Adding fresh herbs like basil or dill can also enhance the taste. Stir them in right before serving. This keeps the herbs vibrant and fresh. The extra touch makes the soup even more inviting. To keep your Slow Cooker Chicken Pot Pie Soup fresh, store leftovers in an airtight container. Make sure it cools down before sealing. This soup stays good in the fridge for about three to four days. If you want to enjoy it longer, consider freezing it. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. This soup can last in the freezer for up to three months. When you're ready to eat, take it out and thaw it overnight in the fridge. You can also thaw it in the microwave if you're short on time. To reheat, you have two simple options. For the microwave, pour a bowl of soup and heat for about 2-3 minutes, stirring halfway. On the stove, pour the soup into a pot and heat over medium heat. Stir often until it’s hot. If the soup is too thick, add a splash of broth or water to reach your desired consistency. Yes, you can use raw chicken. It is safe as long as you cook it to the right temperature. The chicken should reach 165°F (75°C) to be safe. To keep it tender, add enough liquid to the pot. This helps cook the chicken evenly. To make this soup gluten-free, skip the all-purpose flour. You can use cornstarch or arrowroot powder instead. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup near the end of cooking. It will help thicken the soup without gluten. Yes, you can easily make this soup vegetarian. Use vegetable broth instead of chicken broth. Replace the chicken with cooked lentils or chickpeas for protein. You can also add more vegetables like mushrooms or zucchini. This keeps the soup hearty and satisfying. This blog covered a simple, delicious chicken soup recipe using fresh ingredients. We discussed key components like chicken, vegetables, and seasonings. I shared tips on enhancing flavors and achieving the right texture. You learned about variations to suit different diets and how to store leftovers properly. In my view, making this soup is an easy way to enjoy a warm meal. You can adapt it to fit your tastes and preferences. Dive in and experiment with it! Your next comfort food awaits.

Slow Cooker Chicken Pot Pie Soup

Warm up your dinner plans with this Comforting Slow Cooker Chicken Pot Pie Soup! This creamy, soul-soothing soup is packed with tender chicken, fresh vegetables, and comforting flavors that will delight your taste buds. Easy to make and perfect for chilly nights, it's a meal everyone will love. Click through to discover the full recipe and tips for serving! #SlowCookerRecipes #ChickenPotPieSoup #ComfortFood #EasyDinnerIdeas
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Ingredients
  

2 cups cooked chicken, shredded

4 cups low-sodium chicken broth

1 cup carrots, diced

1 cup celery, diced

1 cup frozen peas

1 cup potatoes, diced (Yukon Gold or Russet)

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

1 teaspoon garlic powder

1 cup heavy cream

1/2 cup frozen corn

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

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In your slow cooker, add the shredded chicken, chicken broth, diced carrots, celery, potatoes, peas, corn, diced onion, minced garlic, thyme, rosemary, onion powder, and garlic powder. Stir to combine all ingredients.

    Season with salt and pepper to taste.

      Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.

        If you prefer a thicker soup, mix the all-purpose flour with a bit of water to create a slurry and stir it into the soup during the last 30 minutes of cooking. This will help thicken it up.

          Stir in the heavy cream about 15 minutes before serving to create a creamy texture.

            Taste and adjust seasoning if necessary before serving.

              Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6-8

                - Presentation Tips: Ladle the soup into bowls and top with freshly chopped parsley for a pop of color. Serve with crusty bread or biscuits on the side for an extra comforting meal!