The classic, comforting pot pie… in soup form!
This Slow Cooker Chicken Pot Pie Soup has all the elements of the classic, comforting pot pie and more! Slow cooker soups are one of the easiest dishes to prepare. This Slow Cooker Chicken Pot Pie Soup is quick to make and is made in the slow…aka minimal mess and dishes! It is perfect to serve on a cold winter’s night or whenever you’re in need of a healthier version of your favorite comfort meal. The whole family is guaranteed to love it!
Slow Cooker Chicken Pot Pie Soup
This Slow Cooker Chicken Pot Pie Soup has all the elements of the classic, comforting pot pie and more! Slow cooker soups are one of the easiest dishes to prepare. This Slow Cooker Chicken Pot Pie Soup is quick to make and is made in the slow…aka minimal mess and dishes! It is perfect to serve on a cold winter’s night or whenever you’re in need of a healthier version of your favorite comfort meal. The whole family is guaranteed to love it!
Carbohydrates 23g
Protein 30g
Fat 4g
Saturated Fat 1g
Fiber 6g
Ingredients
- 1 lb boneless skinless chicken breast
- 1 large yellow onion diced
- 3 celery stalks diced
- 3 large carrots diced
- 1/2 lb white mushrooms quartered
- 4 cloves garlic minced
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3-4 cups low sodium chicken broth (or bone broth)
- 1 bay leaf
- 1 cup frozen corn
- 1 cup frozen peas
- 1 can (15oz) no salt added cut green beans
- 1 container (5oz) 2% Fage plain Greek yogurt
Instructions
- Add chicken, onion, celery, carrots, mushrooms, garlic, salt, pepper, thyme, oregano, and chicken broth to slow cooker. Stir to combine.
- Add the bay leaf, cover, and cook until chicken is cooked through and the vegetables are tender (3-4 hours on HIGH or 6-8 hours on LOW).
- Remove and discard bay leaf.
- Remove chicken breast, shred with two forks, and set aside.
- Measure out 2 cups of the liquid and contents from the slow cooker and place into a blender. Add Greek yogurt. Puree until smooth, approximately 30-60 seconds. Return to the slow cooker.
- NOTE: For an even thicker soup, mix 1/2 cup of the liquid with 1-2 tbsp cornstarch. Whisk to combine and stir into slow cooker.
- Add the corn, peas, and green beans to the slow cooker, followed by the shredded chicken. Stir to combine.
- Re-cover and cook an additional 30 minutes, until the frozen vegetables have heated through.
- Season to taste before serving warm with optional side of roll, biscuit, or and/or side salad.
- Enjoy!
Notes
*The nutrition figures above should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
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The Ingredients and Swap Outs
- Chicken Breast
- The main ingredient of this recipe! Although, this can simply be removed or swapped with lentils for a delicious, creamy, vegetarian soup.
- Veggies
- This recipe is LOADED with veggies and is a great way to sneak in some nutrients and fiber for all of the non-veggie lovers out there. If you want to keep it simple you can just add the frozen mixed vegetables. I used frozen peas and corn, but fresh carrots, onion, celery, and garlic. There is no right or wrong! I also added mushrooms and green beans for added taste, texture, and nutrients. This recipe is versatile, so feel free to add or omit any veggies of your liking!
- Spices
- This recipe is simple, short and sweet. The only spices you need to have on hand are salt, pepper, thyme, oregano, and a bay leaf.
- Chicken Bone Broth
- Bone broth is high in collagen and rich in vitamins and minerals such as calcium, magnesium, and phosphorous. Collagen is a protein and is actually the most abundant protein in our body. Collagen is the “glue” that holds everything together in your body, including your connective tissues, bones, cartilage, skin, nail, hair, etc. The cells in your body produce collagen naturally, although as we get older our bodies gradually produce less collagen, leading to possible thinning of hair, wrinkles, and achy joints. Adding bone broth is a great way to get an additional source or protein and collagen!
- Plain Greek Yogurt
- This ingredient is optional, but also adds loads of flavor and a little extra creaminess. Feel free to fully omit or swap out with a dairy-free option, if preferred.
Step One
- Add chicken, onion, celery, carrots, mushrooms, garlic, salt, pepper, thyme, oregano, bay leaf, and chicken broth to slow cooker. Stir and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
Step Two
- Remove chicken breast, shred with two forks, and set aside.
Step Three
- Blend 2 cups of the liquid + Greek yogurt in blender. Return to slow cooker.
Step Four:
- Add corn, peas, green beans and chicken to the slow cooker. Stir and cook for 30 minutes.
Step Five:
- Season to taste before serving warm with optional side of roll, biscuit, or and/or side salad.
I CAN’T WAIT TO SEE YOU TRY IT!
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