This creamy Slow-Cooker Chicken Pot Pie Soup is made with tender chicken, soft gnocchi, and classic pot-pie veggies, all coming together in one warm, comforting soup.
* 2 large boneless skinless chicken breasts * 1 cup frozen peas * 1 cup frozen corn kernels * 1 ¼ cup shredded carrots * 1 cup diced red onion * 1 stalk celery sliced * 1 tablespoon minced garlic 2-3 cloves * 2 sprigs fresh thyme * 2 bay leaves * 2 chicken bouillon cubes * ¼ teaspoon ground nutmeg plus a pinch * 4 cups chicken broth * 1 22 oz can cream of mushroom soup * 16 oz potato gnocchi * ¾ cup heavy cream divided * 2 tablespoons cornstarch * Salt and pepper to taste * Biscuits for serving optional
Click the link in the bio or Google “Must Love Garlic Chicken Pot Pie Soup” for full recipe details, step-by-step instructions, and a guide to make this recipe gluten-free/ allergy-friendly.
