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In this creamy chicken pot pie soup, the right ingredients make all the difference. Here’s what you need to gather for a warm bowl of comfort: - 2 chicken breasts, diced - 4 cups chicken broth - 1 cup heavy cream - 2 cups mixed frozen vegetables (carrots, peas, corn) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - 1 cup biscuit dough (store-bought or homemade) - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in creating rich flavors and textures. The chicken adds protein, while the broth provides a savory base. Heavy cream brings creaminess, making every bite feel luxurious. The mixed vegetables add color and nutrition, and the onion and garlic give depth. Herbs like thyme and rosemary bring a warm aroma. Paprika adds a hint of spice, while salt and pepper balance the flavors. Finally, the biscuit dough creates fluffy dumplings that soak up the soup's goodness, making it even more satisfying. Gather these items, and you're ready to make a delightful dish that warms the heart and fills the belly! 1. Combine ingredients in the slow cooker: Start by placing 2 diced chicken breasts into your slow cooker. Add 4 cups of chicken broth, 1 cup of heavy cream, and 2 cups of mixed frozen vegetables. These veggies can be carrots, peas, and corn. Next, add 1 chopped onion and 2 minced garlic cloves. Sprinkle in 1 teaspoon each of dried thyme, dried rosemary, and paprika. Season with salt and pepper to taste. 2. Cooking times: low and high settings: Now, stir everything well to mix all the flavors. Cover the slow cooker. If you set it on low, let it cook for 6 hours. If you’re in a hurry, set it on high and cook for 3 hours. 3. Adding biscuit dough and final cooking steps: About 30 minutes before you want to serve, cut 1 cup of biscuit dough into small pieces. Drop these pieces into the slow cooker. Stir gently to mix them into the soup. Let it cook until the biscuit pieces turn fluffy and are cooked through. Before serving, taste the soup. Adjust the seasoning if you need to. Serve hot and sprinkle fresh chopped parsley on top for a nice touch. To get that perfect creamy soup, you need to balance the cream and broth. Start with one cup of heavy cream. You can add more if you want it richer. But if it feels too thick, add more broth. If you want to thicken the soup, you have options. You can mash some of the vegetables. Or, mix a little cornstarch with cold water. Stir it in to thicken your soup quickly. Seasoning makes all the difference in flavor. Use salt and pepper to taste. Fresh herbs, like parsley, can also boost flavor. For best results, cook on low for six hours. If you're short on time, the high setting for three hours works too. Just make sure to stir well before serving. {{image_2}} You can change the chicken in many ways. If you want to use turkey, that works great too. For a vegetarian option, try chickpeas or lentils. Both add protein and are filling. You could also use tofu for a different texture. When it comes to veggies, you can mix and match. Try using green beans, broccoli, or bell peppers. You can also add potatoes for extra heartiness. Just remember to chop them into small pieces so they cook well. Serving the soup with bread can elevate your meal. A crusty baguette or soft rolls are perfect. The bread will soak up the creamy soup. You can also try serving it with flaky biscuits for a fun twist. Toppings can make your soup extra special. Grated cheese is a great addition. Try cheddar or parmesan; both melt nicely. Fresh herbs like thyme or parsley add brightness. Just sprinkle them on top before serving. To keep your creamy chicken pot pie soup fresh, use these easy tips. First, let the soup cool down before storing. Place the soup in an airtight container. You can refrigerate it for up to four days. If you want to keep it longer, freeze the soup. Use freezer-safe containers or bags. Make sure to leave some space at the top, as liquids expand when frozen. When you reheat the soup, do it slowly. Use the stove or microwave. If using the microwave, cover the bowl loosely. Stir it often to heat evenly. If the soup seems thick, add a splash of chicken broth or cream. This helps bring back its creamy texture. In the fridge, this soup lasts about four days. In the freezer, it can stay good for up to three months. After that, the taste may change. Always check for signs of spoilage before eating. Look for off smells or changes in color. If you see any mold or separation, it's best to toss it. Safety first! Can I use fresh chicken instead of frozen? Yes, you can use fresh chicken. Just dice it into smaller pieces. Fresh chicken will cook faster than frozen. Adjust the cooking time if needed. How do I make it vegetarian? To make a vegetarian version, swap the chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth. Add more veggies like mushrooms and bell peppers for extra flavor. Can I cook it on the stove instead? Absolutely! Simply combine all the ingredients in a large pot. Cook on low heat for about 30-40 minutes. Stir often to ensure even cooking. What if my slow cooker cooks too fast? If your slow cooker cooks fast, check the soup earlier. You can lower the heat setting or add more broth. This helps manage the cooking time and keeps the soup creamy. To wrap up, we explored how to make creamy chicken pot pie soup. You learned about the key ingredients like chicken, vegetables, and broth. I shared step-by-step instructions to craft this dish in a slow cooker. We also discussed useful tips for a creamy texture and cooking methods. Variations let you customize the soup, and proper storage ensures freshness. I hope this soup brings comfort and joy to your table. Enjoy the cooking process and the delightful results!

Creamy Chicken Pot Pie Soup Slow Cooker

Warm up with a comforting bowl of creamy chicken pot pie soup! This easy and delicious recipe combines tender chicken, veggies, and rich cream, all topped with fluffy biscuit dough. Perfect for chilly days, this slow cooker dish is sure to become a family favorite. Discover the full recipe and elevate your dinner game—click to explore how to make this cozy meal today! #CreamyChickenPotPieSoup #SlowCookerRecipes #ComfortFood #ChickenRecipes
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Ingredients
  

2 chicken breasts, diced

4 cups chicken broth

1 cup heavy cream

2 cups mixed frozen vegetables (carrots, peas, corn)

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

1 cup biscuit dough (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions
 

In a slow cooker, combine the diced chicken breasts, chicken broth, heavy cream, mixed vegetables, chopped onion, minced garlic, thyme, rosemary, paprika, salt, and pepper.

    Stir everything well to ensure all ingredients are evenly distributed.

      Cover the slow cooker and set it to cook on low for 6 hours or on high for 3 hours.

        About 30 minutes before serving, cut the biscuit dough into small pieces and drop them into the slow cooker. Stir gently to incorporate.

          Allow the soup to cook until the biscuit pieces are fully cooked through and fluffy.

            Taste the soup and adjust seasoning if necessary.

              Serve hot, garnished with fresh chopped parsley for a pop of color.

                Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6-8 servings