Slow Cooker Chicken Pie Soup
From Recipes
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 4.5 hours |
| Source | BakedByRachel.com |
| Yield / serves | 8 servings |
| Rating | (unrated) |
Ingredients
- 1 lb boneless chicken breast
- 3/4 c onion
- 1/2 c celery
- 3/4 c carrots
- 7 oz can peas, drained (roughly 3/4 cup)
- 7 oz can corn, drained (roughly 3/4 cup)
- 3 1/2 c russet potatoes
- 3 cloves garlic, minced
- 2 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 3 1/2 c chicken broth
- 1 1/2 c heavy cream
- 1/3 c all purpose flour
Preparation
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.
