Crockpot Chicken Pot Pie Soup

• 16 ounces, weight Chicken Breasts, Boneless, Skinless
• 4 cups Chicken Broth, Low-Sodium
• 10 ounces, fluid Cream Of Chicken Soup, Fat Free, Canned
• 16 ounces, weight Bag Frozen Peas, Carrots, Corn And Beans
• 1 cup Potatoes, Peeled And Diced
• 1/2 cups Onion, Diced
• 1 teaspoon Thyme
• 1 teaspoon Pepper
• 1 whole Bay Leaf
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water

1. In a crockpot, place the chicken in first than add the remaining ingredients (except corn starch and water). Stir to combine.
2. Cook on high for 5 hours, or on low for 7-9 hours.
3. Just before serving the soup, in a small bowl add cornstarch and water; mix until the cornstarch is dissolved. Add the cornstarch mixture to the soup and constantly whisk together just a few minutes, until the soup has thickened.

chicken, chicken broth, cream of chicken soup, carrots, potatoes, onion, thyme, pepper, bay leaf, cornstarch, water

Taken from tastykitchen.com/recipes/soups/crockpot-chicken-pot-pie-soup/ (may not work)