Classic Healthy Chicken Pot Pie Soup (Crockpot)
Enjoy a comforting and wholesome Classic Healthy Chicken Pot Pie Soup made effortlessly in your crockpot. This recipe features tender chicken, a medley of vegetables, and a creamy broth, perfect for a satisfying family meal.
Equipment
- Knife
- Cutting Board
- Crockpot
- Small Bowl
- Whisk
- Forks
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 3 carrots chopped
- 2 celery stalks chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 2 medium Yukon Gold potatoes diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 5 cups low-sodium chicken broth
Creamy Base & Seasoning
- 1 cup milk dairy, almond, or oat
- 1/2 cup heavy cream optional
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
Instructions
Preparation
- Chop all vegetables to a similar size and dice the chicken into bite-sized pieces.
Cooking in Crockpot
- Layer the prepared chicken and vegetables, including carrots, celery, potatoes, onion, and garlic, into the crockpot.
- Pour in chicken broth, then add dried thyme, rosemary, salt, and pepper, stirring gently to combine.
- Cover the crockpot and cook on low for 6-8 hours, or high for 3-4 hours, until the chicken is cooked and vegetables are tender.
- If whole chicken pieces were used, shred them directly in the crockpot using two forks.
Thickening and Finishing
- In a small bowl, whisk milk and all-purpose flour together to form a slurry.
- Stir the slurry into the soup, then add frozen peas, corn, and optionally, heavy cream.
- Continue cooking on high for 30-60 minutes, or until the soup reaches your preferred thickness.
- Taste and adjust seasonings as necessary before serving.
Notes
This hearty and healthy chicken pot pie soup is perfect for a comforting meal. For an even quicker prep, use pre-chopped vegetables. Adjust the amount of heavy cream for a richer soup, or omit for a lighter option.