We are knee deep into cold weather now here in Ottawa, and that means comforting ourselves with lots of warm food and drinks. What is more comforting than a nice, hot bowl of chicken soup. I don’t know about you, but I much prefer a hearty stew or a cream to a brothy soup. When it comes to eating, i enjoy texture as much as flavour. So I decided to recreate one of my favourite dishes into a creamy and hearty soup.
This recipe came about out of laziness, or rather exhaustion. After a long morning, and realizing that I had forgotten to take meat out of the freezer the night before, I had to get creative. I had some cooked chicken thighs in the freezer, broth, potatoes, and a package of frozen mixed veggies. I decided to throw it all together into the Crock Pot (God bless the inventor of the slow cooker!). Like I said, I’m not a huge fan of broth soups. Think. Think. Think. I got it!!
I had planned on making chicken pot pie at some point, and I had some frozen pie crusts in the freezer. I think this might work! (If you are wondering how I come up with most of my concoctions…this is it.). It did work, and it was a hit! I recently made it again on the stove top, just as easily.
Here’s what you need to make this recipe yourself:
6-8 Boneless, Skinless Chicken Thighs
2 Boxes Chicken Broth
2 Cups Frozen Mixed Veggies
3 White Potatoes, Peeled and Cut
1 TBSP Dried Rosemary
2 TBSP Italian Seasoning
3 TBSP Cornstarch
1 Frozen Pie Crust, Broken in Pieces
In a slow cooker, add all ingredients except cornstarch and crust.
Cook on high for 4 hours, or low for 6-8 hours, depending on your slow cooker.
When there is about 30-45 minutes left on the timer, remove chicken and shred with fork, then add back in. Remove 1/4 cup of broth into a cup, and add cornstarch to cup, mixing well. Add to the soup. Add frozen pie crust pieces. Stir.
Stir again before serving. Enjoy!