Slow Cooker Chicken Pot Pie Soup
This creamy Slow-Cooker Chicken Pot Pie Soup is made with tender chicken, soft gnocchi, and classic pot-pie veggies, all coming together in one warm, comforting soup.
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 ¼ cup shredded carrots
- 1 cup diced red onion
- 1 stalk celery sliced
- 1 tablespoon minced garlic 2-3 cloves
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 chicken bouillon cubes
- ¼ teaspoon ground nutmeg plus a pinch
- 4 cups chicken broth
- 1 22 oz can cream of mushroom soup
- 16 oz potato gnocchi
- ¾ cup heavy cream divided
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Biscuits for serving optional
Instructions
- Add chicken breasts, peas, corn, carrots, onion, celery, garlic, thyme, bay leaves, bouillon cubes, nutmeg, salt, pepper, and chicken broth to the slow cooker.
- Cook on low for 4–6 hours until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Remove chicken breasts and shred with two forks. Discard thyme sprigs and bay leaves.
- Return shredded chicken to slow cooker. Stir in gnocchi, cream of mushroom soup, and ½ cup heavy cream.
- In a small bowl, whisk cornstarch into remaining ¼ cup heavy cream until smooth. Stir slurry into soup.
- Cook on low for an additional 30 minutes, stirring halfway through, until soup thickens.
- Adjust seasoning with salt, pepper, and additional pinch nutmeg. Serve warm with biscuits.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For gluten-free, use gluten-free gnocchi and biscuits or omit. (I love DeLallo Gluten-Free Potato Gnocchi & Red Lobster Gluten-Free Cheddar Bay Biscuit mix!)
- Nutrition information is an estimate and may vary based on ingredients used.
Nutrition
Calories: 490kcalCarbohydrates: 35gProtein: 32gFat: 23.5gSaturated Fat: 13gSodium: 630mgFiber: 3g
Tried this recipe?Let me know how it was!