Slow Cooked Creamy Ranch Chicken & Veggie Soup

Name: Slow Cooked Creamy Ranch Chicken & Veggie Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6
Ingredients: 400g chicken thigh or breast, diced; 2 large potatos, peeled and diced; 2 carrots, diced; 1 zucchini, diced; 1 onion, diced; 1 stick of celery, diced; 2 tbsp Mingle Dill &amp; Garlic Ranch Seasoning; 1L chicken stock; ½ cup light cream (add at end); 2 tbsp plain flour; 2 tbsp water (to make slurry); Puff pastry sheets (1 per pie or 1 sheet for large pie); 1 egg, beaten (for brushing pastry)

Rated 2.9 stars by 17 users

Servings

Prep Time

10 minutes

Cook Time

6 hours

Ingredients

400g chicken thigh or breast, diced
2 large potatos, peeled and diced
2 carrots, diced
1 zucchini, diced
1 onion, diced
1 stick of celery, diced
2 tbsp Mingle Dill & Garlic Ranch Seasoning
1L chicken stock
½ cup light cream (add at end)

For Pot Pie Option (optional)

2 tbsp plain flour
2 tbsp water (to make slurry)
Puff pastry sheets (1 per pie or 1 sheet for large pie)
1 egg, beaten (for brushing pastry)

Directions

Add chicken, vegetables, seasoning, and stock to the slow cooker.
Cook:
Low: 6–7 hours
High: 3–4 hours
Blend partially with a stick blender for a creamy-chunky texture.
Stir in cream just before serving.

Pot Pie Option

After slow cooking, stir in a slurry made from 2 tbsp flour + 2 tbsp water to thicken.
Transfer thickened mixture to ramekins or a baking dish.
Cover with puff pastry, trim edges, and brush with beaten egg.
Bake at 200°C for 20–25 minutes until pastry is golden and puffed.

Recipe Note

Freezer-Friendly: Store in 2-cup portions