New Potato Chicken Soup--easy crock pot version of new potatoes and peas, made with Rotisserie chicken, herbs, and fresh veggies!
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New Potato Chicken Soup

Servings: 6
Prep Time: 10 mins
Delicious soup for any season, adapted from Better Homes & Gardens


  • 2-3 cups rotisserie chicken, cut in small pieces
  • 4 cups reduced-sodium chicken broth
  • 1 pound tiny new yellow or red potatoes, scrubbed and quartered (or halved if really small)
  • 1 medium onion, sliced
  • 2 cups carrots, cut in large chunks
  • 3 stalks celery, cut in large chunks
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 cup half-and-half
  • 2 Tbsp. flour
  • 2 cups fresh English peas, shelled, or frozen peas
  • 1 Tbsp. snipped fresh thyme


  • Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).
  • Cover and cook on low for 7 to 8 hours, or on high for 3 1/2 to 4 hours.
  • If using low, turn cooker to high. In a small bowl, whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more, or until thickened.
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