Slow Cooker Chicken Pot Pie Soup
A comforting and easy recipe that combines the traditional flavors of chicken pot pie in a hearty soup, perfect for family dinners.
Ingredients
Vegetables
- 1 each yellow onion, chopped adds a sweet flavor and depth
- 1.5 cups carrots, chopped provides natural sweetness and color
- 1.5 cups celery, chopped contributes crunch and aroma
- ΒΌ cup fresh parsley leaves, chopped adds freshness and brightness
Seasonings
- 1 teaspoon paprika adds warmth and mild spice
- 1 teaspoon dried oregano provides earthy herbal notes
- 1 teaspoon kosher salt enhances all flavors
- 1 teaspoon ground black pepper adds mild heat
Main Ingredients
- 1 cup chicken stock ensures moisture and flavor
- 2 cans (10.5 ounces each) cream of chicken condensed soup creates a creamy texture
- 3-4 pieces boneless skinless chicken breasts (about 2 pounds) serves as the main protein
- 1.5 cups frozen peas adds sweetness and vibrant color
- 1 can (15 ounces, drained) corn provides sweetness and texture
- 1 can (16.3 ounces) refrigerated biscuits, baked offers comfort and heartiness
Instructions
Preparation
- Start by gathering all your ingredients. Chop the yellow onion finely, and chop the carrots and celery into bite-sized pieces.
- In the bottom of your slow cooker, add the chopped onion, carrots, and celery. Sprinkle in the fresh parsley, paprika, dried oregano, kosher salt, and ground black pepper. Stir gently to combine.
- Pour in the chicken stock, followed by the two cans of cream of chicken condensed soup. Stir until everything is well mixed.
- Trim any excess fat from the chicken breasts and add them directly into the slow cooker, ensuring they are submerged in the mixture.
Cooking
- Cover the slow cooker and set it to cook on low for 6 to 8 hours.
- About 30 minutes before serving, take off the lid and stir in the frozen peas and drained corn.
- Before serving, shred the cooked chicken with two forks and stir the shredded chicken back into the soup.
- Bake the refrigerated biscuits according to the package instructions.
Notes
This soup can be enjoyed as a breakfast option with added eggs or as a family dinner with freshly baked biscuits. Store leftovers in an airtight container for up to three days or freeze for up to three months.