Chicken Pot Pie Soup


  • 2 tbsp Unsalted butter (optional, only if sauteing in onion)
  • 1 cup Onion (diced)
  • 1 lb Boneless skinless chicken breasts
  • 1 tsp Poultry seasoning
  • 1/2 tsp Sea salt (plus more to taste)
  • 1/4 tsp Black pepper
  • 4 cups Chicken broth, reduced sodium
  • 1 medium Bay leaf
  • 2 cups Frozen peas and carrots (diced)
  • 8 oz Cream cheese
  • 1/2 tsp Xanthan gum (optional, for thicker soup)
  • Directions:
  • Optional but recommended step: Saute the onion for the best flavor. In a medium skillet over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.
  • Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
  • Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
  • Cook for 4-6 hours on Low or 2-3 hours on High, until chicken is cooked through and reaches 165 degrees F (74 degrees C).
  • Remove the bay leaf and discard.
  • Remove the chicken to a bowl and shred with 2 forks.
  • Place the cream cheese into a medium bowl. Heat the cream cheese in the microwave, or a double boiler on the stove, until soft and easy to stir.
  • Place cream cheese into a blender. Ladle a cup of broth out of the slow cooker into the cream cheese, and immediately blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it’s super thick, add more broth and blend again. If it’s chunky, blend more.
  • Sprinkle (don’t dump) xanthan gum into the blender, then blend again until smooth.
  • Increase the slow cooker to High. Add the frozen peas and carrots. Cover and cook for 5-10 minutes, until peas and carrots are soft.
  • Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).