If you’re looking for a warm and hearty meal that cooks itself while you go about your day, then this Crockpot Chicken Pot Pie Soup is the perfect choice. This recipe marries the heartiness of a classic chicken pot pie with the simplicity of a soup, making it an effortlessly delicious meal. With tender chicken, fresh vegetables, and a creamy broth, it’s comfort food at its finest.
Why We Love This Crockpot Chicken Pot Pie Soup Recipe
This Crockpot Chicken Pot Pie Soup is beloved for several reasons. First, it’s incredibly easy to make. All you need to do is gather your ingredients, toss them into the slow cooker, and let it do the work. This means you can spend your time on other tasks while the rich aromas fill your home. Second, it’s versatile. You can customize the ingredients to suit your tastes or use what you have on hand. Finally, the end result is a soul-warming dish that takes the classic flavors of chicken pot pie and turns it into an easy-to-serve soup. It’s perfect for chilly evenings, family gatherings, or meal prep for the week.
Ingredients for Crockpot Chicken Pot Pie Soup
- 1 pound boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flour (optional for thickening)
- Fresh parsley for garnish
How to Make Crockpot Chicken Pot Pie Soup Directions
Making this delicious soup is straightforward and requires minimal effort:
- Prepare Your Crockpot: Start by taking your crockpot and placing it on a stable surface. This recipe is designed for maximum ease and convenience.
- Combine Ingredients: In your crockpot, add the boneless, skinless chicken breasts. Next, toss in the diced carrots, celery, potatoes, onion, and minced garlic. These veggies will not only enhance the flavor but also add nutrition to the dish.
- Add Seasonings and Broth: Pour in the chicken broth and sprinkle the dried thyme, salt, and black pepper over the top. These seasonings are vital as they infuse the soup with flavor as it cooks.
- Set Cooking Time: Cover the crockpot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be fully cooked and tender by the time it’s done.
- Shred the Chicken: Once the cooking time is over, carefully remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the crockpot.
- Add Cream and Peas: Stir in the frozen peas and heavy cream. If you’d like your soup to be thicker, mix the flour with a little water to create a slurry before adding it to the pot. Stir it well to ensure everything combines smoothly.
- Final Cook: Allow the soup to cook for an additional 30 minutes on low. This last step helps meld all the flavors together and enhances the richness of the broth.
- Serve: Once done, ladle the hearty soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
How to Serve Crockpot Chicken Pot Pie Soup
Serving this delicious soup is as simple as making it. Once you’ve prepared your Crockpot Chicken Pot Pie Soup, you can serve it hot straight from the crockpot. Ladle generous portions into bowls, ensuring each serving has plenty of chicken and vegetables. If you like, offer crusty bread or fluffy biscuits on the side to soak up the rich, creamy broth. This soup is great for gatherings, and you can easily double the recipe to feed a crowd. Top each bowl with fresh parsley for an appealing presentation and an aromatic garnish that brightens up the dish.
Expert Tips for Crockpot Chicken Pot Pie Soup
To make the most of your time and enhance the flavor of your soup, consider these expert tips:
- Season Your Chicken: Before adding your chicken to the crockpot, consider seasoning it with salt and pepper. This extra step can help intensify the flavor right from the start.
- Prep Ahead: Chop your vegetables the night before and store them in the fridge. This will save you time in the morning and make meal preparation faster.
- Garnish Smartly: Besides parsley, you can garnish your soup with crumbled crackers or even a sprinkle of cheese for added flavor.
- Thickness Preference: If you like a thicker soup, be sure to use the flour slurry. You can also let the soup cool slightly and blend a portion of it in a blender for a creamier texture before mixing it back into the pot.
- Taste Test: After you add the cream and peas, give the soup a taste. Adjust the seasoning if needed; sometimes, a little more pepper or salt can make a big difference in flavor.
How to Store Crockpot Chicken Pot Pie Soup
If you have leftovers from your delicious meal, storing them is easy. Allow the soup to cool completely before transferring it to an airtight container. You can keep the soup in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Place the soup in freezer-safe containers or bags, removing as much air as possible. This soup will stay fresh in the freezer for up to 2-3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stove or in the microwave, stirring occasionally until heated through.
Variations of Crockpot Chicken Pot Pie Soup
One of the wonderful aspects of this recipe is how flexible it is. You can easily make variations to suit your taste or dietary needs:
- Vegetable Choices: While the recipe calls for traditional ingredients like carrots, celery, and potatoes, feel free to swap them out for your favorite vegetables. Green beans, corn, or even mushrooms can add new layers of flavor.
- Herb Diversity: If thyme isn’t your favorite herb, try using rosemary or parsley for a different aromatic experience.
- Milk Alternatives: If heavy cream is not your preference, opt for half-and-half or even a non-dairy milk for a lighter soup.
- Protein Substitutions: Instead of chicken, you can use turkey or even rotisserie chicken for an easy shortcut.
- Spice It Up: For a little heat, consider adding some red pepper flakes or a dash of hot sauce to your liking.
FAQ
What is the best way to thicken Crockpot Chicken Pot Pie Soup?
To thicken your soup, you can mix flour with a little water to create a slurry and stir it in towards the end of cooking. Allow it to cook for another 30 minutes for the best results.
Can I use frozen chicken instead of fresh in the soup?
Yes, you can use frozen chicken breasts. Just ensure that you increase the cooking time slightly, and be sure the chicken is cooked to a safe internal temperature before serving.
How do I make this soup gluten-free?
To make it gluten-free, simply skip the flour or replace it with a gluten-free thickening agent like cornstarch or a gluten-free flour blend.
Is it safe to leave the soup in the crockpot after cooking?
It’s best to serve the soup after cooking and store any leftovers in the fridge. Leaving soup in a warm crockpot for an extended period can lead to food safety issues.
How long does it take to cook on low versus high?
Cooking on low takes about 6-8 hours, while cooking on high takes about 3-4 hours. Adjust according to your schedule but ensure the chicken is cooked through before serving.
With these tips, you are well-equipped to create a delicious and comforting bowl of Crockpot Chicken Pot Pie Soup. Whether you’re enjoying it on a quiet weeknight or sharing it with family and friends, this recipe is sure to warm your heart and fill your belly. Happy cooking!
Crockpot Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flour (optional for thickening) Mix with water to create a slurry
- Fresh parsley for garnish For presentation
Instructions
Preparation
- Start by taking your crockpot and placing it on a stable surface.
- In your crockpot, add the boneless, skinless chicken breasts.
- Next, toss in the diced carrots, celery, potatoes, onion, and minced garlic.
- Pour in the chicken broth and sprinkle the dried thyme, salt, and black pepper over the top.
Cooking
- Cover the crockpot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once the cooking time is over, carefully remove the chicken breasts and shred them into bite-sized pieces.
- Return the shredded chicken back into the crockpot.
- Stir in the frozen peas and heavy cream. If you prefer a thicker soup, mix the flour with a little water to create a slurry before adding it.
- Allow the soup to cook for an additional 30 minutes on low.
Serving
- Ladle the hearty soup into bowls and garnish with freshly chopped parsley.
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