Description
This soup gives you the cozy taste of chicken pot pie in an easy, slow-cooked form.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 3 cups low-sodium chicken broth
- 1 cup chopped yellow onion
- 1 cup sliced carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
Instructions
- Place chicken breasts in your slow cooker.
- Add broth, onion, carrots, peas, corn, garlic, thyme, and pepper.
- Cover and cook on low for 6 hours.
- Remove chicken, shred it with two forks, and return it to the pot.
- Mix flour and milk in a small bowl until smooth. Stir into the soup.
- Cover and cook on high for 30 minutes until thickened.
- Stir in parsley before serving.
Notes
- Use leftover cooked chicken to reduce cook time.
- Add diced potatoes for a heartier soup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg