Description
Hearty crockpot chicken pot pie soup brings comfort to chilly evenings with its creamy, rich flavors. Homemade goodness simmers effortlessly, offering you a delightful meal that warms both body and soul.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts (approximately 2 large breasts)
- 3 cups low-sodium chicken or bone broth
- 2 cups yukon gold potatoes (peeled and cut into 1 inch pieces)
- 1 cup yukon gold potatoes (peeled and quartered for later removal)
- 1 cup diced celery
- 1 cup carrot (sliced into 1/4 inch thick circles)
- 1 cup finely chopped onion
- 1/2 cup milk (almond milk, whole milk, or any preferred milk)
- 2 tbsps olive oil
- 1/2 tbsp finely minced garlic
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary
- 1 tbsp fresh parsley for garnishing
Instructions
- Prepare vegetables by sautéing celery, carrots, onions, and garlic in heated olive oil. Enhance flavor profile by adding salt, pepper, dried parsley, basil, and rosemary. Cook for 2 minutes until vegetables become slightly translucent.
- Transfer sautéed vegetables to crockpot. Layer raw chicken breasts and diced potatoes on top. Pour chicken or bone broth over ingredients. Cover and slow cook on low temperature for 6 hours.
- Remove cooked chicken breasts and potato pieces from crockpot. Place them on a clean cutting surface.
- Create creamy base by blending potato quarters with milk and 1/2 cup reserved broth until smooth. Pour blended mixture back into crockpot.
- Shred chicken breasts using two forks. Return shredded meat to crockpot and stir thoroughly to integrate all components.
- Mix soup ingredients until evenly distributed. Garnish with freshly chopped parsley before serving hot.
Notes
- Boost veggie nutrition by adding extra vegetables like peas, mushrooms, or spinach for more texture and flavor.
- Create a dairy-free version by substituting regular milk with unsweetened almond or coconut milk to accommodate dietary restrictions.
- Enhance protein content by using rotisserie chicken or adding cooked turkey for a quicker preparation method.
- Make this soup freezer-friendly by storing in airtight containers for up to 3 months, perfect for meal prepping and busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 183 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg