Wednesday, February 17, 2016

Crock Pot Chicken Pot Pie Soup

Y'all this soup! You need to make it right now.  Every single person in my family devoured it and that pretty much never happens.  This recipe is adapted from Baked By Rachel.

1lb boneless skinless chicken breast
1/2 cup onion
1/2 cup celery
3/4 cup carrots
4 cups russet potatoes
3/4 cup peas
1 cup corn
3 cloves garlic (minced)
2 1/2 tsp salt
1 tsp pepper
1 tsp dried thyme
1 bay leaf
3 1/2 cups chicken broth
1 1/2 cups heavy cream
1/3 cup flour

Chop onion, celery, carrots and potatoes. Cut chicken breasts in half.  Place the chicken in the bottom of the crock pot. Top with the onion, celery, carrots, potatoes, peas and corn.  Season with salt, pepper, thyme and the bay leaf then pour over chicken broth.  Cover and cook on high for 4 hours.  Remove the bay leaf then remove the chicken and shred.  Return the chicken to the crock pot. In a bowl whisk together the flour and heavy cream until there are no more lumps. Stir into the crock pot and cook for an additional 30-45 minutes.

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