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A warm bowl of Chicken Pot Pie Soup served in a rustic orange ceramic bowl on a wooden surface. The soup is filled with chunks of chicken, diced potatoes, carrots, and broccoli in a savory broth, and garnished with a sprinkle of dried herbs.
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Chicken Pot Pie Soup
Prep Time
10 mins
Cook Time
3 hrs
 
Course: Soup
Servings: 8
Calories: 271 kcal
Ingredients
  • 4 chicken breasts boneless, skinless
  • 2 1/2 cups mixed vegetables frozen
  • 1/2 cup onion minced
  • 4 cups hash browns frozen, cubes
  • 2 cloves of garlic minced
  • 1 tsp. sage
  • 1/2 tsp. thyme
  • 1/4 tsp. marjoram
  • 1/4 tsp. rosemary
  • 1/4 tsp. nutmeg
  • 1 tsp. oregano
  • 1 tsp. pepper
On the Day of Cooking:
  • 8 cups of chicken broth
Instructions
Assembly instructions:
  1. Add all ingredients except for chicken broth to a large resealable freezer bag.
  2. Remove the excess air, seal and freeze.
Cooking instructions:
  1. Thaw.
  2. Empty bag contents into the slow cooker and add 8 cups of chicken broth.
  3. Cook on low for 3-5 hours.
  4. Alternatively cook in the instant pot, on the Soup setting at high pressure for 35 minutes. Allow a natural release.
  5. Shred the chicken and serve.