Chicken Pot Pie Soup
 
 
Chicken Pot Pie Soup 2 cups chicken broth 2 cans Campbell's golden mushroom soup 3 boneless, skinless chicken breasts 3 cups potatoes, peeled and cut in chunks 1-1/2 cups carrots, peeled and sliced 1 cup frozen corn 1 small can sliced mushrooms with juice 1 large onion, chopped 1 cup frozen peas Seasonings of choice Place all ingredients in a slow cooker except the peas. Season to taste with your favorites or some of mine: Onion powder or onion salt Chicken bouillon, (I use Better Than Bouillon, chicken flavor) Basil or Italian seasoning Lawry's Seasoning Salt Cook on high for approximately 3 hours. Add frozen peas and let cook 15-20 minutes. Serves 6-8 generously.
Author:
Recipe type: Soup
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 2 cups chicken broth
  • 2 cans Campbell's golden mushroom soup
  • 3 boneless, skinless chicken breasts
  • 3 cups potatoes, peeled and cut in chunks
  • 1-1/2 cups carrots, peeled and sliced
  • 1 cup frozen corn
  • 1 small can sliced mushrooms with juice
  • 1 large onion, chopped
  • 1 cup frozen peas
Seasonings of choice
  • Onion powder or onion salt
  • Chicken bouillon, (I use Better Than Bouillon, chicken flavor)
  • Basil or Italian seasoning
  • Lawry's Seasoning Salt
Instructions
  1. Place all ingredients in a slow cooker, except the peas.
  2. Cook on high temperature for approximately 31/2 hours.
  3. Add frozen peas and let cook 15-20 minutes.
Recipe by Cheery Kitchen at https://cheerykitchen.com/chicken-pot-pie-soup-2/