It happens every winter. There is an arctic freeze weekend where the temps hover around zero. This was that weekend. I finished a perfect winter hike Saturday morning in a gentle snow. I was greeted with white-outs and dropping temps as I drove home.
I looked for a comfort food recipe for a homebound Sunday. I came across this chicken pot pie soup recipe on The Gunny Sack. It sounded like a winner. I checked my freezer and had the ingredients on hand. I had no intention of venturing outside the house on Sunday.
The soup is a winner. It does taste like chicken pot pie. I made some adjustments to the recipe. I used chicken broth for the chicken soup base and decreased the chicken bouillon which is salt laden. I used non-fat milk to reduce the fat. I had chicken thighs on hand and used them. Thighs also give deeper taste than chicken breasts.
Cream of Chicken Soup Base
- 3 cups of non-fat chicken broth
- 1 TBS chicken bouillon
- 2 cups non-fat milk (split)
- 3/4 cup flour
- 1 tsp minced onion flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic
- 1 tsp parsley
- In a small bowl, whisk together flour and 1 cup of non-fat milk until smooth. Set aside.
- Bring chicken broth and remaining milk to a boil over medium high heat.
- Stir in chicken bouillon and reduce heat to medium.
- Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
- Add the seasonings and continue heating, stirring constantly, until thickened.
- Set aside while you prepare the remaining ingredients for the slow cooker.
Slow Cooker Soup Ingredients
- Cream of chicken soup from the above recipe
- 2 lbs. boneless, skinless chicken thighs
- 16 oz. pkg of frozen mixed vegetables
- 3 cups cubed potatoes
- Cube the chicken thighs and place them in your crock pot.
- Top with the frozen mixed vegetables.
- Add the cubed potatoes.
- Pour the prepared cream of chicken soup over the ingredients.
- Mix all the ingredients.
- Cook on high for 5-6 hours or low for 8-9 hours until the potatoes are tender and the chicken thoroughly cooked.
- Check the soup as it cooks. If it appears too thick, add a little chicken broth. I had to add about an extra cup of broth. It will thin some as the vegetables cook.
- If it is too thin, mix 2 tablespoons of cornstarch in 3 tablespoons of cold water. Stir into the soup. Allow the soup to thicken for about 10 minutes.
- The original recipe had an option of using canned cream of chicken soup instead of making it from scratch. If you go that route, use 2 cans of soup and one can of broth.