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Slow Cooker Lightened-Up Chicken Pot Pie Soup

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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
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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.