Thick hearty soup full of shredded chicken and vegetables. Taste just like chicken pot pie but without all the calories.
Avg. 4.5/52 votes
Prep time:
American
Cook time:
Servings:81 Cups
Goes Well With: bread and salad
Ingredients
1 lbs. boneless chicken breast (I used frozen)
1 10oz can fat free cream of chicken soup
4 cups chicken broth, low sodium
1 16 oz frozen bag peas, carrots, corn and beans
1 cup potato, peeled, diced
1/2 cup onion, diced
1 tsp. thyme
1 tsp. pepper
1 bay leaf
2 Tbsp. corn starch
2 tbsp water
Directions
In a crockpot place the chicken in first that add the remaining ingredients. Stir to combine.
Cook on high for 5 hours, or on low for 7-9 hours.
Just before serving the soup, in a small bowl add cornstarch and water, mix until the cornstarch is dissolved. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thicken. Just a few minutes.