All Recipes | Dinner | Slow Cooker Lightened-Up Chicken Pot Pie Soup

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

 

Slow Cooker Lightened-Up Chicken Pot Pie Soup

No ratings yet
Print Pin Save to Collections Add to Shopping List Add to Shopping List
Course: Dinner
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 4
Calories: 590kcal

Equipment

  • Slow Cooker
  • Blender or food processor

Ingredients

  • 1 tsp. dried thyme
  • 1 tsp. sea salt (divided)
  • ½ tsp. dried rosemary
  • ¼ tsp. dried sage
  • ½ tsp. black pepper
  • 1 Tbsp. olive oil
  • 3 celery stalks (chopped)
  • 2 large carrots (cut in half moons)
  • 1 yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1 Tbsp. chopped fresh parsley
  • 3 cups white or gold potatoes (diced in 1” cubes)
  • 1 cup white or gold potatoes (cut in half)
  • 1 lb. boneless skinless chicken thighs
  • 3 cups low sodium chicken broth
  • 1 cup low fat milk (preferred milk)
  • 1 cup frozen peas

Instructions

  • In a small bowl, mix together the rosemary, thyme, sage, pepper and ½ tsp. sea salt. Set aside.
  • Heat a large sauté pan on medium-high heat. Add olive oil.
  • When oil is hot, add onion, celery, carrot and ½ tsp. sea salt and sauté until soft, about 4-5 minutes. Add garlic and chopped fresh parsley. Stir and cook until fragrant, about 30 seconds. Transfer veggies to the bottom of the slow cooker.
  • Add small potato cubes to the slow cooker and stir.
  • Layer chicken thighs on top of veggies in a single layer. Sprinkle chicken thighs with previously mixed spices.
  • Add larger potatoes on top of the chicken and pour in the chicken broth. Give it a small stir, keeping the large potatoes on top and making sure the broth covers them. If the potatoes are not covered in the liquid, add more broth or water.
  • Slow cook on high for 4-5 hours or low for 7-8 hours, until chicken is cooked and potatoes are tender.
  • Remove large potatoes and chicken. Place on a cutting board. Let the chicken cool for a few minutes.
  • Add frozen peas to the slow cooker and stir.
  • Meanwhile, place potatoes in a blender with milk and ½ cup of the hot broth from the slow cooker. Carefully blend until smooth and add back to the slow cooker. Stir.*
  • Shred the chicken with two forks and stir it back into the slow cooker. Add sea salt and pepper to taste.
  • Separate the soup into bowls, top with additional fresh parsley (if desired) and serve. Enjoy!
  • *This is an optional step to make the soup feel creamier. Ifyou do not have a blender or are low on time, you can mash the larger, cookedpotatoes on a cutting board with a fork and stir in milk before adding theshredded chicken.

Notes

  • Chicken breasts will also work in place of the thighs.
  • If you want even more nutrition, you can add a leafy green, such as spinach, in at the same time as the peas until wilted.

Nutrition

Calories: 590kcalCarbohydrates: 62gProtein: 32gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 114mgSodium: 798mgPotassium: 1743mgFiber: 10gSugar: 10gVitamin A: 6665IUVitamin C: 62mgCalcium: 197mgIron: 6mg
Subscribe
Notify of

0 Comments
Oldest
Newest
Inline Feedbacks
View all comments

Build This Week’s Meal Plan

Choose from some of Shape Your Future’s pre‑made meal plans or create your own!

Let's Go!

Related recipes:

Slow Cooker Chicken and Wild Rice Soup Chicken Noodle Soup Creamy Chicken Wild Rice Soup Tuscan Garlic Chicken
Nutrition Facts
Slow Cooker Lightened-Up Chicken Pot Pie Soup
Amount per Serving
Calories
590
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
11
g
Cholesterol
 
114
mg
38
%
Sodium
 
798
mg
35
%
Potassium
 
1743
mg
50
%
Carbohydrates
 
62
g
21
%
Fiber
 
10
g
42
%
Sugar
 
10
g
11
%
Protein
 
32
g
64
%
Vitamin A
 
6665
IU
133
%
Vitamin C
 
62
mg
75
%
Calcium
 
197
mg
20
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.