Crockpot Chicken Pot Pie Soup
This is going to be your new favorite crockpot chicken pot pie soup recipe.
Easy chicken pot pie soup slow cooker idea that is so tasty.
Delicious slower cooker chicken pot pie soup you can make for dinner tonight.
Homemade tasty chicken pot pie soup you will make all the time.
This recipe could not be simpler, and after peeling and chopping some vegetables, all that remains is to add them to the crockpot, program the pot, and voila.
Chicken pot pie is one of the most popular American comfort food recipes.
You can prepare this soup in the morning before leaving home, programming the crockpot at eight hours.
At the end of the day, when you return home, you just have to stir and serve because it will still be warm and ready to eat.
Make from scratch crockpot chicken pot soup instead of buying canned soup.
Get ready to make the best crockpot chicken pot pie soup.
How To Make Crockpot Chicken Pot Pie Soup
The first step is to peel the carrots and dice them.
Each piece should be approximately two centimeters.
Wash the celery stalks, with a vegetable peeler, remove any tough veins from the surface.
Then cut them into slices of about five to seven millimeters.
In the bottom of the crockpot, place the chicken breasts, and season with oregano, pepper, and salt.
Add the finely chopped onions.
Then stir in the cream of chicken soup.
Add the corn kernels.
Add the peas.
Top with carrot and chopped celery pieces.
Add two cups of water.
Cover the pot and cook on medium high.
The chicken in four hours will be perfect, but you may need longer cook time if your chicken is not done.
Before serving the soup, stir and serve with bread
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Crockpot Chicken Pot Pie Soup
Ingredients
- 2 chicken breasts skinless and boneless, 900 g.
- 2 carrots 270 g.
- 1 white onion finely chopped, 100 g.
- 1 ¼ corn kernels a large can, 230 g.
- 4 cups of chicken cream Campbell’s type, 2 cans, 10 Oz each
- 3 branches of celery 60 g.
- 1 cup of peas fresh, frozen, or canned, 120 g.
- 1 teaspoon dried oregano
- Salt and pepper to taste.
Instructions
- The first step is to peel the carrots and dice them. Each piece should be approximately two centimeters.
- Wash the celery stalks, with a vegetable peeler, remove any tough veins from the surface. Then cut them into slices of about five to seven millimeters.
- In the bottom of the crockpot, place the chicken breasts, and season with oregano, pepper, and salt. Add the finely chopped onions.
- Then stir in the cream of chicken soup.
- Add the corn kernels.
- Add the peas.
- Top with carrot and chopped celery pieces. Add two cups of water.
- Cover the pot and cook on medium high. The chicken in four hours will be perfect, but you may need longer cook time if your chicken is not done.
- Before serving the soup, stir and serve with bread.
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