• Lisa Jarvis

Chicken Pot Pie Soup



Who doesn't like a Chicken Pot Pie? I mean, almost everyone does! It is one of the most comforting of all comfort foods. I took the idea of a Chicken Pot Pie and put it into a soup form...a much healthier take on the all-time favorite! This is so easy because it is another slow cooker recipe. It turned out very flavorful and satisfying! I didn't add any noodles to this, but you could add some if you want. I just didn't think it needed any! It is full of plump pieces of chicken, carrots, peas and corn in a rich broth. It gets thickened by taking out part of the soup and blending it into a puree and then adding it back in. I used plain Greek yogurt to make it creamy, along with a little cornstarch. I like my soups rich and full of vegetables and this one is just that! I hope you make this and enjoy it like we did!

Here's what you need: (About 6 servings)

1 1/2 lb chicken breasts,boneless, skinless

1 large onion, chopped

3 stalks celery, sliced

3-4 carrots, sliced

3 cloves garlic minced

1 1/2 t salt

1 t black pepper

1 t dried thyme

1 t dried oregano

1 bay leaf

3 1/2 cups chicken broth

1/2 cup frozen corn

1/2 cup frozen peas

1/2 cup plain Greek yogurt

1 T cornstarch

Fresh parsley to garnish

Lay the chicken breasts in the Crock Pot. Add the onion, celery, carrots, garlic, salt, pepper, thyme, oregano and broth. Stir to combine. Add the bay leaf and cover and cook for 4-5 hours on low or 2 - 2 1/2 hours on high. When the chicken is tender, remove the chicken, shred and set aside. Remove the bay leaf and discard. Remove about 2 cups of the soup, along with some of the veggies and place in a blender. Puree until it is smooth and add it back into the soup to thicken it. Next, take out about 1/3 cup of the liquid from the soup and stir it with 1 T of cornstarch to dissolve. Stir the cornstarch mixture into the soup. Now, return the cut up chicken to the soup. Add the frozen corn and peas and Greek yogurt. Re-cover and cook an additional 30 minutes. Season to taste before serving and garnish with fresh parsley if you would like.

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