Description
Comfort meets elegance in this hearty chicken pot pie soup, where creamy broth embraces tender chicken and classic vegetables. Home kitchens will rejoice with each spoonful of this soulful, warming classic that delivers pure satisfaction.
Ingredients
Scale
Protein:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
Vegetables:
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
Liquid and Seasoning:
- 4 cups chicken broth
- 1 cup milk or heavy cream
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Optional for Serving:
- Biscuits or puff pastry pieces
- Fresh parsley for garnish
Instructions
- Assemble the foundational ingredients in the slow cooker, layering chicken, aromatic vegetables, herbs, and seasonings for a robust flavor base.
- Gently cascade chicken broth over the assembled ingredients, ensuring an even distribution and thorough blending of flavors.
- Allow the mixture to simmer and meld together, transforming raw components into a tender, succulent ensemble through low and slow cooking.
- Extract the chicken pieces and delicately deconstruct them into soft, manageable strands using two forks, then reintroduce to the simmering liquid.
- Craft a silky roux in a separate pan by melting butter and whisking in flour, creating a golden, fragrant mixture that will act as the soup’s thickening agent.
- Gradually incorporate milk or cream into the roux, whisking continuously to develop a smooth, luxurious sauce without lumps.
- Integrate the creamy roux into the slow cooker, stirring to create a harmonious consistency and enriching the soup’s texture.
- Sprinkle frozen peas into the mixture, allowing them to warm and contribute a burst of color and freshness.
- Let the soup rest briefly to allow final flavor integration and achieve the perfect velvety consistency.
- Ladle the steaming soup into serving vessels, optionally garnishing with delicate parsley sprigs and accompanying with crusty bread or flaky pastry pieces.
Notes
- Swap chicken for turkey or plant-based protein to accommodate different dietary preferences and create versatile meal options.
- Use gluten-free flour or cornstarch as a roux alternative for those with wheat sensitivities, ensuring the soup remains creamy and thick.
- Cut vegetables into uniform sizes for even cooking and consistent texture throughout the slow cooker soup.
- Reserve extra broth or cream to adjust soup consistency if it becomes too thick during the final cooking stage, maintaining a perfect silky texture.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg