Chicken Pot Pie soup

By á-4020

Ingredients

• Ingredients:
• 1 lb boneless chicken breast
• 3/4 C onion
• 1/2 C celery
• 3/4 C carrots
• 7oz can peas, drained (roughly 3/4C)
• 7oz can corn, drained (roughly 3/4C)
• 3 1/2 C russet potatoes
• 3 cloves garlic, minced
• 2 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 3 1/2 C chicken broth
• 1 1/2 C heavy cream
• 1/3 C all purpose flour

Preparation

Step 1

Directions:


Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.

To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.

Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.

In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes.

Serve warm.