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Kielbasa Soup

Kielbasa Soup

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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.

Ingredients

Scale

Instructions

  1. Place the chicken in a 6-quart slow Add the onion, celery, garlic, carrots, corn, peas, and potatoes. Mix together.
  2. 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.
  3. Cover and cook on High for 4 hours or on Low for 8 hours.
  4. About 30 minutes before the end of cooking, bake the biscuits according to the package directions.
  5. Remove the bay leaves. Ladle the soup into bowls and serve with biscuits.