Slow cooker chicken pot pie soup

Local 5 Live Recipes

(WFRV) – SLOW COOKER CHICKEN POT PIE SOUP

Yield: 6 servings

Ingredients:

•           1 yellow onion, chopped

•           2 whole carrots, chopped

•           1 (10 oz.) package frozen peas

•           1 rotisserie chicken, shredded (about 5 cups)

•           4 cups unsalted chicken stock

•           1 ½ tsp. dried rosemary

•           2 cloves garlic, minced

•           Salt, to taste

•           Black pepper, to taste

•           2 cups fat free half & half

•           3 Tbsp. corn starch

•           1 puff pastry sheet

•           Fresh parsley, for garnish

Directions:

Place onions, carrots, peas, chicken, chicken stock, rosemary, garlic, salt and black pepper in slow cooker. Stir to combine and cover. Cook on high for 3-4 hours or on low for 4-6 hours.

In the last 30 minutes of cooking, whisk together half & half and corn starch. Stir into soup and cook for another 30 minutes.

Meanwhile, prepare puff pastry according to package instructions. Cut into 6 individual pieces. Serve soup with puff pastry and parsley garnish.

Per Serving: Calories 340, Total Fat 7g (Saturated 2.5g, Trans 0g), Cholesterol 105mg, Sodium 360mg, Total Carbohydrate 24g (Dietary Fiber 3g, Total Sugars 9g, Includes 0g Added Sugars), Protein 42g, Vitamin D 0%, Calcium 10%, Iron 10%, Potassium 15%

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Don't Miss

More Don't Miss

Coronavirus News

More Coronavirus

Trending Stories

Your Local Election HQ

More Election

Local Sports

Seymour's Jon Murphy retires after 33 seasons

Fond du Lac blanks Booyah, 9-0

FVA to have conference only slate for fall sports

Midwest Conference and NACC postpone sports until 2021

WIAC cancels fall sports championships due to pandemic

Preble grad Wagner making up for lost time with Booyah