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Comfort food holds a special place in culinary culture, resonating with warmth, nostalgia, and satisfaction. Defined as dishes that provide solace and emotional comfort, comfort food often evokes memories of family gatherings, cozy evenings, and hearty meals. Among the myriad of comfort foods, soups stand out as a quintessential choice, especially during the colder months. They envelop us with their rich flavors and nourishing ingredients, making them a go-to for anyone seeking a taste of home.

Crockpot Chicken Pot Pie Soup

Discover the ultimate comfort dish with this creamy Crockpot Chicken Pot Pie Soup that combines tender chicken, vibrant vegetables, and a rich, velvety broth. Perfect for chilly evenings or family gatherings, this recipe is simple to prepare, allowing the flavors to meld beautifully while you go about your day. Loaded with nutritious ingredients like carrots, peas, and potatoes, this hearty soup is a warm hug in a bowl that's sure to delight everyone at your table.
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Ingredients
  

1 ½ pounds boneless, skinless chicken thighs or breasts

4 cups low-sodium chicken broth

1 cup chopped carrots

1 cup frozen peas

1 cup chopped celery

1 medium onion, diced

3 cloves garlic, minced

1 cup diced potatoes (Yukon gold or Russet)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon black pepper

¼ cup all-purpose flour (for thickening)

1 cup heavy cream (or half-and-half for a lighter version)

2 tablespoons olive oil

Salt to taste

Fresh parsley, chopped (for garnish)

Puff pastry or biscuit dough (optional, for serving)

Instructions
 

Prep the Chicken: Season the chicken thighs or breasts with salt and pepper. In a skillet, heat olive oil over medium heat. Add the chicken and sear for about 3-4 minutes on each side until lightly browned, then remove from heat.

    Combine the Ingredients: In the crockpot, combine the chicken broth, diced potatoes, chopped carrots, celery, onion, garlic, frozen peas, thyme, rosemary, onion powder, garlic powder, and black pepper. Stir gently to mix.

      Add the Chicken: Place the seared chicken on top of the vegetable mixture in the crockpot. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

        Thicken the Soup: Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Set aside. In a small bowl, whisk together the all-purpose flour with a bit of the broth from the crockpot until smooth. Stir this mixture back into the soup.

          Finish with Cream: Add the heavy cream (or half-and-half) to the soup, stirring to combine. Return the shredded chicken to the crockpot, and season with additional salt and pepper to taste. Cook on low for another 30 minutes to allow the soup to thicken and the flavors to meld.

            Serve: Ladle the creamy chicken pot pie soup into bowls. If desired, serve with warm puff pastry or biscuit dough on the side. Garnish with fresh chopped parsley for a pop of color.

              Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings