Chicken Pot Pie Soup
Ingredients
-
2
tbsp
Unsalted butter
-
1
cup
Onion (diced)
-
1
lb
Boneless skinless chicken breasts
-
1
tsp
Poultry seasoning
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
-
4
cups
Chicken broth, reduced sodium
-
1
medium
Bay leaf
-
2
cups
Frozen peas and carrots (diced)
-
8
oz
Cream cheese
-
½
tsp
Xanthan gum
Instructions
- 1. Optionally, sauté the onion in butter until soft and starting to brown.
- 2. Place chicken breasts in the slow cooker and season with poultry seasoning, salt, and pepper.
- 3. Add sautéed onion, chicken broth, and bay leaf to the slow cooker.
- 4. Cook on low for 4-6 hours or high for 2-3 hours until chicken is cooked through.
- 5. Remove the bay leaf and discard it.
- 6. Shred the chicken and set aside.
- 7. Heat cream cheese until soft, then blend with a cup of broth until smooth.
- 8. Sprinkle xanthan gum into the blender, blend again until smooth.
- 9. Increase slow cooker heat to high and add frozen peas and carrots, cooking for 5-10 minutes.
- 10. Whisk cream cheese mixture into the soup, add shredded chicken, and adjust salt to taste.
Nutrition Facts (estimated)
Servings
6
Calories
269
Total fat
19.3g
Total carbohydrates
10.9g
Total protein
21.8g
Sodium
20mg
Cholesterol
20mg
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