Slow Cooker Chicken & Biscuits Soup
2x the delicious servings!
This is the quintessential version of a soul-warming homestyle bowl of chicken soup, with a little something special: flaky biscuits on top! Whether you’re feeding a hungry crowd or simply getting ahead of dinner for the week, this slow cooker classic is for you. Loaded with juicy chicken thighs, carrots, onion, and potatoes, it’ll bubble away, getting more delicious as the hours tick by, while you get everything else done! Add peas, parsley, and a swirl of cream cheese for extra flavor and richness just before serving, then top with golden buttermilk biscuits, and watch it all disappear.
Big Batch: This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
12 ounce
Potatoes
1 unit
Yellow Onion
¼ ounce
Parsley
20 ounce
Diced Chicken Thighs
1 tablespoon
Flour
(Contains Wheat)
2 teaspoon
Garlic Powder
1 teaspoon
Celery Salt
1 teaspoon
Dried Thyme
4 unit
Chicken Stock Concentrate
6 ounce
Buttermilk Biscuits
(Contains Wheat)
4 ounce
Peas
4 tablespoon
Cream Cheese
(Contains Milk)
Not included in your delivery
Cooking Spray
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into 1-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Roughly chop parsley. (Refrigerate parsley, peas, and cream cheese until ready to use in Step 5.)
• Open package of chicken* and drain off any excess liquid. In a medium bowl (large bowl for 8 servings), combine flour, garlic powder, salt, and pepper. • Add chicken and toss until thoroughly coated.
• Place chicken in an even layer in a 5- to 6-quart slow cooker. Add carrots, potatoes, onion, celery salt, thyme, stock concentrates, and 3 cups hot water (6 cups for 8 servings); stir to combine. • Cover and cook on high until chicken is cooked through and veggies are tender, 4 hours.
• Once soup has cooked 4 hours, adjust rack to middle position (top and middle positions for 8 servings) and preheat oven to 350 degrees. • Coat a baking sheet (two baking sheets for 8) with nonstick cooking spray. Separate biscuits and cut into quarters; place biscuit pieces 1-2 inches apart on prepared baking sheet. • Bake until golden brown, 10-13 minutes. (For 8, divide biscuit pieces between two prepared sheets; bake on top and middle racks, swapping rack positions halfway through baking.)
• When ready to serve, stir peas, cream cheese, and half the parsley into soup in slow cooker. • Cook, uncovered, on high, stirring occasionally, until peas are heated through and cream cheese is thoroughly incorporated, 5-10 minutes more. Taste and season generously with salt and pepper.
• Divide soup between bowls and top with remaining parsley. • Top each bowl with as many mini biscuits as you like and serve.
Chicken is fully cooked when internal temperature reaches 165°.
