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Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup

  • Author: David
  • Total Time: 6 hours 20 minutes to 8 hours 20 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

Slow Cooker Chicken Pot Pie Soup is a cozy and nourishing dish featuring tender chicken, fresh vegetables, and creamy plant-based cheese in a rich, velvety broth. This effortless recipe delivers comforting flavors and textures with the convenience of slow cooking, perfect for family meals or a warm embrace on a chilly day.

Ingredients

Protein

  • Chicken breast or thighs, 1.5 pounds, cut into bite-sized pieces
  • Smoked turkey bacon, 4 slices, cooked and crumbled

Vegetables

  • Carrots, 2 medium, chopped
  • Celery stalks, 2, chopped
  • Potatoes, 3 medium, diced
  • Onion, 1 medium, chopped
  • Garlic cloves, 2, minced
  • Frozen peas, 1 cup
  • Fresh parsley, 2 tablespoons, chopped

Liquids and Sauces

  • Chicken broth, 4 cups
  • Vegetarian Worcestershire sauce (natural), 1 tablespoon
  • Apple cider vinegar (natural), 1 tablespoon

Dairy Alternatives and Thickeners

  • Plant-based cheese, 1 cup shredded
  • Natural gelling agent, 2 teaspoons

Herbs and Seasonings

  • Fresh thyme, 1 teaspoon
  • Fresh parsley, 1 teaspoon plus extra for garnish

Instructions

  1. Prep Your Ingredients: Chop the carrots, celery, onions, and potatoes into bite-sized pieces for even cooking. Mince the garlic finely to release its flavor throughout the soup.
  2. Brown the Smoked Turkey Bacon: In a skillet, cook the smoked turkey bacon until crispy, then crumble it. This adds a smoky, savory accent to the soup base.
  3. Combine Everything in the Slow Cooker: Place the chopped vegetables, chicken, crumbled smoked turkey bacon, garlic, fresh thyme and parsley, and chicken broth into the slow cooker. Stir in the vegetarian Worcestershire sauce and apple cider vinegar for enhanced flavor.
  4. Add the Natural Gelling Agent and Plant-Based Cheese: Sprinkle the natural gelling agent over the soup mixture and add the shredded plant-based cheese. This creates a creamy texture and thickens the broth as it cooks.
  5. Slow Cook on Low: Cover and cook on low for 6 to 8 hours, allowing the flavors to meld beautifully and the chicken to become tender.
  6. Finish with Frozen Peas and Fresh Parsley: About 15 minutes before serving, stir in the frozen peas and additional fresh parsley to add color, sweetness, and brightness.

Notes

  • Brown the smoked turkey bacon first to release smoky flavor before adding it to the slow cooker.
  • Do not overload the slow cooker to ensure even cooking and prevent overflow.
  • Add most herbs toward the end of cooking to maintain their fresh, bright flavors.
  • For thicker soup, stir in a little more natural gelling agent near the end and let it cook for an extra 15 minutes.
  • Taste before serving and adjust salt or vegetarian Worcestershire sauce for a balanced flavor.
  • Prep Time: 20 minutes
  • Cook Time: 6 to 8 hours
  • Category: Appetizers
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 280
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 65mg

Keywords: slow cooker, chicken pot pie soup, creamy soup, plant-based cheese, comfort food, easy recipe, family friendly, gluten free

Find it online: https://yummyrecipeszone.com/slow-cooker-chicken-pot-pie-soup/