Slow-Cooker Chicken Pot Pie Soup

Name: Slow-Cooker Chicken Pot Pie Soup
Ingredients: 1 pound boneless chicken breast; 10 ounce can fat-free cream of chicken soup; 4 cup low-sodium chicken broth; 16 ounce frozen bag peas, carrots, corn, and green beans; 1 cup peeled, diced potato; 1/2 cup diced onion; 1 teaspoon thyme; 1 teaspoon pepper; 1 bay leaf; 2 tablespoon cornstarch; 2 tablespoon water

Jennifer Drummond|Oct. 23, 2012 1:03 pm EST

3.1 (107 ratings)

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This Slow Cooker Chicken Pot Pie Soup is truly a comfort food soup. It's thick, creamy, and does taste like chicken pot pie without the crust!

Servings

5

Ingredients

1 pound boneless chicken breast
10 ounce can fat-free cream of chicken soup
4 cup low-sodium chicken broth
16 ounce frozen bag peas, carrots, corn, and green beans
1 cup peeled, diced potato
1/2 cup diced onion
1 teaspoon thyme
1 teaspoon pepper
1 bay leaf
2 tablespoon cornstarch
2 tablespoon water

Directions

Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. Stir to combine. Cook on high for 5 hours or on low for 7-9 hours.
Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes.