It's so cold outside... the only thing I'm cooking this week is soup. This chicken pot pie soup is dairy free and perfect for this time of year. Just toss the ingredients in the slow cooker for about 4-5 hours and you have a delicious dinner/lunch. This soup is also great frozen and thawed at a later time!
img_0472 Pc: center cut cook
  Ingredients:
  • 1 lb. chicken breasts, boneless and skinless
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 1 1/2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 3 1/2 cups low sodium chicken broth
  • 1 bay leaf
  • 1/3 cup frozen corn kernels
  • 1/3 cup frozen pearl onions
  • 1/3 cup peas
  • 1/2 cup plain Daiya yogurt
  Directions:
  • Add the chicken, yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth to the bowl of a slow cooker and stir to combine. Add the bay leaf, cover, and cook on Low for 4-5 hours, or until the chicken is cooked through and the vegetables are tender. Remove and discard bay leaf. Remove chicken breast, shred, and set aside. Measure out 1 1/2 to 2 cups of the liquid and contents from the slow cooker and place into a blender. Puree this until smooth, and then return to the slow cooker - this will serve to thicken the stew. (If you’d like it even thicker, mix 1/2 cup of the liquid with 1 tbsp. cornstarch and dissolve into the liquids). Return the cooked, shredded chicken to the slow cooker, followed by the frozen peas, carrots, frozen pearl onions, and daiya yogurt. Re-cover and cook an additional 30 minutes, until the frozen vegetables have heated through. Season to taste before serving.