Wednesday, January 14, 2015

The one about Slow Cooker Chicken Pot Pie Soup!

Today I want to feature a delicious recipe that my family has come to love from another blog, The Gunny Sack, Slow Cooker Chicken Pot Pie Soup. As you know, my family is all recovering from the stomach flu, so tonight for dinner we needed something mild and hearty and I knew just the recipe to pull up from my Pinterest.  This is also great because it's perfect for my cleaner eating approach. I have really made an effort to get all the processed stuff out of my house and focus on making stuff from scratch. This soup has a super delicious cream of soup base, but you have the option to make it from scratch, so that's what I did. The rest of the ingredients are just simples, vegetables, potatoes, and chicken. It's perfectly filling and all of our strained tummies appreciated the mildness. 

Here's the recipe, I just copy and pasted from The Gunny Sack, but I put my changes in parentheses:

Slow Cooker Chicken Pot Pie Soup:
  • 2 lbs boneless, skinless chicken breasts (I use frozen)
  • 2½ cups frozen, mixed vegetables
  • 3 cups cubed potatoes
  • 3½ cups cream of chicken soup (homemade recipe below OR use 2 cans condensed cream of chicken soup plus 1 cup of water)
  • Optional: ½ cup instant mashed potato flakes OR 2 tbsp cornstarch + 3 tbps cold water (I omit this)
Homemade Cream of Chicken Soup:
  • 2½ cups water
  • 7 tsp chicken bouillon
  • ½ cup half n half
  • 1 cup milk
  • ¾ cup flour
  • 1 tsp minced onion flakes
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic
  • ¼ tsp parsley
Instructions
Slow Cooker Chicken Pot Pie Soup:
  1. Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot. (I skip this step and just put in 2 frozen chicken breasts and shred the meat at the end.)
  2. Top with about 2½ cups of frozen, mixed vegetables.
  3. Add 3 cups of cubed potatoes.
  4. Top it all with about 3½ cups of cream of chicken soup.
  5. Mix it all together and cook on high for about 6 hours. (I cook on low for 8 hours.)
  6. Although the soup will thicken a bit as it cools, you can thicken it more if you want using ½ cup of instant mashed potato flakes or using cornstarch. To use cornstarch, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly. If your crockpot isn't that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes. (My soup is always thick and perfect, so I've never had to add any starch.)
Homemade Cream of Chicken Soup:
  1. In a small bowl, whisk together flour and milk until smooth. Set aside.
  2. Bring water and half-n-half to a boil over medium high heat.
  3. Stir in chicken bouillion and reduce heat to medium.
  4. Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
  5. Add the seasonings and continue heating, stirring constantly, until thickened.

ENJOY!
So delicious!

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