Description

Slow Cooker Chicken Pot Pie Soup is a comforting and flavorful dish combining tender chicken, fresh vegetables, and a creamy plant-based broth infused with the smoky taste of smoked turkey bacon. This easy, nourishing recipe is perfect for busy weeknights or cozy weekends and offers a rich, satisfying texture without heaviness.

Ingredients

Scale

Proteins

1.5 pounds boneless, skinless chicken breasts or thighs
4 strips smoked turkey bacon, sliced into small strips

Vegetables

2 cups carrots, chopped into bite-sized pieces
1.5 cups celery, chopped
1 large onion, chopped
3 cloves garlic, minced
3 cups potatoes, cubed
1 cup peas (fresh or frozen)

Broth and Creaminess

4 cups creamy plant-based broth
3 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
1 teaspoon natural gelling agent (such as pectin, agar, or carrageenan)

Flavor Enhancers

2 tablespoons vegetarian Worcestershire sauce (natural)
1 tablespoon apple cider vinegar (natural)
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 tablespoon fresh parsley, chopped (plus extra for garnish)
Salt and black pepper to taste

Instructions

Prepare the Ingredients: Chop the carrots, celery, onion, and potatoes into bite-sized pieces. Mince the garlic and slice the smoked turkey bacon into small strips for even cooking.
Sauté the Aromatics and Bacon: In a skillet, lightly sauté the smoked turkey bacon until crisp. Remove and set aside. In the same skillet, cook the onion, garlic, celery, and carrots until tender and fragrant to build layers of flavor.
Assemble in the Slow Cooker: Place the sautéed vegetables and bacon in the slow cooker. Add the chicken pieces, potatoes, peas, thyme, vegetarian Worcestershire sauce, apple cider vinegar, and season with salt and pepper.
Create the Creamy Broth Mixture: In a separate bowl, mix the flour with a little water and the creamy plant-based broth along with the natural gelling agent until smooth and rich.
Combine and Cook: Pour the broth mixture over the ingredients in the slow cooker. Stir gently to combine everything. Cover and cook on low for 6 to 8 hours, or until chicken is tender and vegetables are soft.
Shred Chicken and Final Touches: About 30 minutes before serving, shred the chicken in the pot using two forks. Stir in the peas and fresh parsley. Adjust seasoning with salt and pepper if needed.

Notes

Use chicken thighs for juicier and more flavorful meat.
Sautéing the vegetables and smoked turkey bacon enhances the depth and savoriness of the soup.
Mix the flour with broth first to avoid clumps and ensure a smooth, silky texture.
Add fresh herbs like parsley near the end of cooking to maintain bright flavor.
Adjust the amount of natural gelling agent to customize the thickness of the soup.
Frozen peas and other frozen vegetables can be added during the last 30 minutes of cooking to retain texture and flavor.
Substitute with smoked turkey slices or smoked plant-based bacon alternatives if smoked turkey bacon is unavailable.
To make gluten-free, use gluten-free flour or cornstarch as a natural thickener.
For richer creaminess without dairy, stir in coconut cream or cashew cream (plant-based).

Prep Time: 20 minutes
Cook Time: 6 to 8 hours
Category: Soups
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 5g
Sodium: 550mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 28g
Cholesterol: 55mg

Keywords: Chicken pot pie soup, slow cooker soup, creamy chicken soup, plant-based broth, smoked turkey bacon, comforting dinner