Creamy Chicken Pot Pie Soup

I used some leftover rotisserie chicken to make a chicken pot pie soup and it was such a win that I wanted to share it with you!

Come to find, one rotisserie chicken can be split into two soups. I love it when I find a new way to stretch our dollar. I initially bought a rotisserie chicken for Chicken Gnocchi Soup. I didn’t need the entire rotisserie and so I stored it away until the other day when I made this soup!

Chicken Pot Pie Soup

1/2 of a rotisserie chicken (fully cooked and separated)

4 cups chicken broth

1 - 14 oz can cream of chicken

1 bag frozen mixed vegetables

1/2 cups heavy cream

2 cups whole grain rice (cooked separately)

Salt and pepper to taste

Add the rotisserie chicken, chicken broth, can of cream of chicken soup and bag of mixed vegetables into a slow cooker. Cook on high for 2 hours. About 1/2 hour before serving, add the heavy cream. Serve the soup over rice and enjoy!

I really like using whole grain rice for this soup because of the texture it adds to the dish. I made the rice separately, and served it separately. This helped with portioning since I could scoop out the amount of rice I wanted. I did about 1/2 cup of rice to 1 cup of soup ratio.

I did end up adding more broth after taking this picture to make it more “soupy” but I wanted to show you it this way so you could see what all was in it.

As I was eating it, I thought that next time I could make this with cauliflower rice instead of whole grain to make room for some carbs. I was thinking more carbs in the form of biscuits on the side! Wouldn’t that be great? I think so!