Savor the essence of a chicken pot pie in this soup without the fuss of making it with a crust.
Prep Time: 20 minutes
Cook Time: 3-4 hours
This Chicken Pot Pie Soup delivers the same comforting goodness in a simpler form, making it a go-to recipe for chilly evenings or when you need a satisfying meal without the extra steps. I made this in my slow cooker and came home to this hearty and creamy soup packed with chicken, lots of vegetables, and a creamy broth made without any cream. Perfect for a cozy night in, this recipe brings all the warmth and satisfaction of the traditional dish in a bowl.
1 whole roasted chicken, shredded
2 tablespoons olive oil
2 tablespoons garlic, minced
1 large onion, diced
2 cups carrots, peeled and chopped
2 cups celery, chopped
8 cups chicken or vegetable broth
2 cups potatoes, diced
1 cup green beans, trimmed and cut (I use a bag of frozen green beans to save time!)
1 cup frozen peas
1 tablespoon Italian seasonings
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 cups milk
4 tablespoons flour or cornstarch
2 tablespoons water
salt and pepper
Place the olive oil, garlic, onion, carrots, celery and potatoes with the chicken and broth into a large pot or slow cooker.
Cook on high for three hours.
Add all the seasonings and salt and pepper.
Keep on high heat and add the milk, green beans and peas and cook for another hour or so.
Mix the flour or cornstarch together with the water to make a roux and mix into the soup for a thicker consistency.
Serve hot with a puff pastry topper or with some fresh parsley.