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Kielbasa Soup
It’s hard to beat chicken potpie for dinner. In this soup, the creamy broth and steaming vege tables are like a warm, cozy hug protecting you from any unsavory weather outside. The biscuits take the place of a buttery crust, making this slow cooker soup a unique version of a retro family favorite.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: Serves 6
- Category: Soups
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 small onion, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 pound potatoes, peeled and diced
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 cup half-and-half
- 1 1/2–2 teaspoons herbes de Provence
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 (16.3-ounce) can refrigerated biscuits
Instructions
- Place the chicken in a 6-quart slow Add the onion, celery, garlic, carrots, corn, peas, and potatoes. Mix together.
- In a small bowl, combine the chicken soup, half-and-half, herbes de Provence, salt, and pepper. Pour over the chicken and vegetables. Add the bay leaves.
- Cover and cook on High for 4 hours or on Low for 8 hours.
- About 30 minutes before the end of cooking, bake the biscuits according to the package directions.
- Remove the bay leaves. Ladle the soup into bowls and serve with biscuits.
