This soup has all the flavors of my classic Chicken Pot Pie turned into a super easy soup. I like to add a little turmeric to my pot pie to give it a depth of flavor, so I have kept that here, but you can omit it if turmeric isn’t your thing.
To make this #dinnerdoneby9am I throw everything but the frozen vegetables and the cornmeal in the slow cooker in the morning, later adding the vegetables, shredding the chicken and adding the cream and cornmeal at the appropriate times.
-8 cups chicken broth
-1 onion, diced
-2 ribs celery, diced
-2 cloves garlic, mined
-1 tsp turmeric
-1 tsp thyme
-1 tsp rosemary
-1/2 tsp black pepper
-2 chicken breasts
-1 small bag frozen mixed vegetables
-1/4 cup heavy cream
-3 Tbsp cornmeal mixed with 3 Tbsp water
In a greased slow cooker, combine broth, onion, celery, garlic, turmeric, thyme, rosemary, pepper and chicken breasts. Stir well. Cover and cook on low for 8 hours or high for 4 hours. Halfway through cooking time, stir in frozen vegetables. Once cooking is complete, remove chicken and shred with 2 forks, then return to pot. Stir in heavy cream and cornmeal mixture, cover and cook an additional 15 minutes before serving.
