Servings: 8 cups (6-8 servings) 1x
Ingredients
For the Slow Cooker:
- 1–1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups)
- 3–4 stalks celery, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced (2-3 teaspoons)
- 1 12-ounce bag frozen mixed vegetables
- ⅓ cup heavy cream, to add at the end (may sub half-and-half)
- Homemade Biscuits (or use store-bought biscuits)
- Optional for garnish: chopped fresh parsley or fresh thyme leaves
For the Sauce:
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (use gluten-free flour, if needed)
- 3 cups low-sodium chicken broth, divided
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried rosemary
Instructions
- To the slow cooker, add chicken, potatoes, celery, onion, garlic, and the frozen vegetables. Set aside.
- Make the sauce: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk together gently to form a paste. Add 1 cup chicken broth. Whisk until smooth then add the remaining 2 cups of broth. Increase the heat to medium-high and bring to a simmer.
- Continue to cook until slightly thickened, 4-6 minutes, whisking often. Remove the skillet from the heat, and stir in the thyme, paprika, garlic powder, onion powder, salt, pepper, and rosemary.
- Pour the thick sauce mixture over the ingredients in the slow cooker. Using a spatula, gently toss everything together.
- Cover and cook on the low setting for 6-7 hours or on the high setting for 4-5 hours.
- Just before serving, remove the lid and allow the soup mixture to stop simmering. Stir in the cream. If desired, add additional broth to reach desired thinness/thickness (see Notes). Adjust salt and pepper to taste.
- Serve the soup in bowls with Homemade Biscuits on top (or any baked biscuits of choice). Garnish with fresh parsley or fresh thyme, if desired.
Notes
The soup is meant to be thick and just slightly thinner than traditional pot pie filling. However, if at the end of cooking, it is too thick for your liking, add an extra ¼ to ½ cup broth to thin it out slightly. The soup thickens even more as it cools, so you may want to add a little more broth when reheating leftovers.
For gluten-free, use an equal amount 1:1 gluten-free flour blend in place of the all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour.
The nutrition for a 1-cup serving of the soup without biscuits is: 262 calories, 11 g total fat (7 g sat fat), 198 mg sodium, 23 g carb (3 g fiber, 5 g sugar), 16 g protein, 60 mg cholesterol
Nutrition Information
- Serving Size: Per serving (1 cup soup with 1 biscuit)
- Calories: 464
- Fat: 20 g
- (Sat Fat: 12 g)
- Sodium: 670 mg
- Carbohydrate: 45 g
- (Fiber: 4 g
- Sugar: 8 g)
- Protein: 21 g
- Cholesterol: 84 mg