Imagine this: It’s a cold evening in the Midwest, you’ve just come home after a long day, and all you want is a cozy blanket and a comforting bowl of chicken pot pie soup. This soup is not like any other. It is a delicious mix of soft chicken and vegetables, cooked slowly until just right. Perfect for busy days, this recipe turns the traditional flavors of a pot pie into a delicious dish that can be easily eaten with a spoon. Also, it’s very easy to prepare in the morning, so you can return home to a meal that is ready to eat.
This soup is delicious by itself, but if you want to complete the meal, you can serve it with a green salad and some bread or biscuits. The bread is great for absorbing all the tasty broth, and a basic salad with a light dressing gives a nice contrast to the rich soup.
Ingredients:
Soup of Chicken Pot Pie Made in a Slow Cooker
Number of portions: 6
List of items needed to make a dish.
1.5 pounds of chicken breasts without bones or skin.
4 cups of chicken soup
1 cup of thick cream
1 cup of peas that have been frozen
1 cup of corn that has been frozen
3 carrots, cut into medium pieces.
3 pieces of celery, cut into small pieces
1 onion of medium size, chopped
3 pieces of garlic, finely chopped
1 teaspoon of dried thyme
1 teaspoon of dried parsley
Add salt and pepper according to your preference.
2 tablespoons of regular flour
2 tablespoons of butter
