Slow Cooker Chicken Pot PIe Soup
This slow cooker chicken pot pie soup has all the cozy flavors of the classic with tender chicken, plenty of veggies and a creamy broth made without heavy cream. Each serving packs 40 grams of protein and 10 grams of fiber when made with bone broth.
Servings: 6
Equipment
Ingredients
- 1½ lbs boneless skinless chicken breasts
- 1 large yellow onion diced
- 3 cups chopped carrots about 6 large carrots or 16 oz bag baby carrots
- 2 cups chopped celery
- 3 cloves garlic minced
- 2 teaspoons salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 teaspoon dried thyme or 1 Tablespoon fresh thyme
- ½ teaspoon dried rosemary or 1 ½ teaspoons fresh rosemary
- 4 cups chicken broth or bone broth
- 1 medium cauliflower head chopped into large chunks
- ¼ cup butter
- ¼ cup all-purpose flour or gluten-free all-purpose flour
- 1 cup whole milk
- 2 cups frozen peas
- 1 cup frozen corn
- Fresh parsley for serving
Instructions
- Add the chicken breasts, onion, carrots, celery, garlic, salt, pepper, thyme, rosemary and broth to a 6-quart or larger slow cooker. Stir the vegetables and broth around the chicken, making sure the chicken is mostly submerged. Nestle the large cauliflower florets on top.1½ lbs boneless skinless chicken breasts, 1 large yellow onion, 3 cups chopped carrots, 2 cups chopped celery, 3 cloves garlic, 2 teaspoons salt, ½ teaspoon black pepper, 1 teaspoon dried thyme , ½ teaspoon dried rosemary , 4 cups chicken broth or bone broth, 1 medium cauliflower head
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and the vegetables and cauliflower are tender.
- Remove the chicken and transfer to a cutting board. Chop into bite-size pieces and set aside.
- Use a slotted spoon to transfer the cauliflower to a blender. Add enough broth from the slow cooker to blend until smooth. Follow your blender’s instructions for hot liquids and work in batches if needed. Stir the blended cauliflower back into the slow cooker.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk constantly for about 1 minute, until smooth and lightly bubbling.¼ cup butter, ¼ cup all-purpose flour
- Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 3–5 minutes, whisking frequently, until the mixture is smooth and thickened.1 cup whole milk
- Stir the milk mixture into the slow cooker. Add the chopped chicken, frozen peas and frozen corn, and stir to combine.2 cups frozen peas, 1 cup frozen corn
- Cover and cook on HIGH for about 15–30 minutes, or until the peas and corn are tender and the soup is hot throughout.
- Taste and add more salt and pepper as needed. If the soup is thicker than you’d like, stir in a splash of broth or milk. Serve with fresh parsley and warm biscuits, if desired.
Notes
- Inspired by Lillie Eats & Tells
- Gluten-free flour: The gluten-free all-purpose flour I tested thickened the soup more than regular all-purpose flour. If needed, stir in extra milk or broth a little at a time until you reach your desired consistency.
- Storage: Refrigerate promptly in shallow airtight containers for 3–4 days, or freeze for up to 3 months. Reheat to 165°F, adding broth or milk as needed.
- Nutrition: Calculate using bone broth and 6 equal servings, excluding optional biscuits and parsley. Values vary by brand and ingredient amounts.
Nutrition
Serving: 1/6 recipe (w/ bone broth) | Calories: 405kcal | Carbohydrates: 36g | Protein: 40g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 1293mg | Potassium: 763mg | Fiber: 10g | Sugar: 16g