Best Low Calorie Slow Cooker Chicken Pot Pie Soup Recipe

Introduction

This Slow Cooker Chicken Pot Pie Soup is a comforting, low-calorie meal that brings all the cozy flavors of a classic pot pie in a creamy, hearty soup. Perfect for busy days, it’s easy to prepare and full of wholesome ingredients that satisfy without weighing you down.

Ingredients

• 2 tablespoons olive oil
• 1 lb. chicken breasts (about 2 larger breasts)
• 1 cup celery (1 inch pieces)
• 1 cup carrot (1 inch pieces)
• 1 cup onion (finely chopped)
• 1/2 tablespoon garlic (finely minced)
• 2 cups Yukon gold potatoes (peeled and cut into 1 inch pieces)
• 1 cup Yukon gold potatoes (peeled and cut into quarters for removal)
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 3 cups chicken broth (or bone broth, low sodium)
• 1 tablespoon fresh parsley (for garnish)
• 1/2 cup almond milk (or milk/dairy-free milk)

Instructions

1. Step 1: Heat olive oil in a pan over medium heat. Add celery, carrot, onion, garlic, salt, and pepper. Sauté for about 2 minutes or until the onions become slightly translucent. This step enhances flavor but can be skipped if short on time.
2. Step 2: In your slow cooker, layer the raw chicken breasts, cooked vegetables, and both sets of potatoes. Pour the chicken broth over everything. Cover and cook on low for 6 hours.
3. Step 3: When cooking is complete, remove the large potato quarters and chicken breasts from the slow cooker and set aside.
4. Step 4: In a blender, combine the large potato quarters, almond milk, and 1/2 cup of broth taken from the slow cooker. Blend until smooth and creamy, then stir this mixture back into the soup.
5. Step 5: Shred the cooked chicken breasts with two forks and add the shredded chicken back into the slow cooker. Stir well to combine everything evenly.
6. Step 6: Serve the soup hot, garnished with fresh parsley for a burst of color and flavor.

Tips & Variations

• Use bone broth for extra nutrients and a richer flavor.
• Swap almond milk for any preferred dairy or non-dairy milk based on your dietary needs.
• Adding a sprinkle of thyme or rosemary can boost the herbal notes.
• For a thicker soup, blend more of the potatoes before mixing back in.
• Sautéing the vegetables first develops deeper flavor but you can add them raw if in a hurry.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh chicken breasts?

Yes, you can use frozen chicken breasts, but be sure to increase the cooking time to ensure they are fully cooked through before shredding.

Is this soup suitable for a low-carb diet?

This recipe contains potatoes, which add carbohydrates. For a lower-carb version, you can reduce or omit the potatoes and add extra vegetables like cauliflower or zucchini.

Best Low Calorie Slow Cooker Chicken Pot Pie Soup Recipe

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4.7 from 99 reviews

This Slow Cooker Chicken Pot Pie Soup is a comforting, low-calorie dish packed with wholesome ingredients like chicken breasts, fresh vegetables, and creamy almond milk. Perfect for easy meal prep, it delivers the classic flavors of chicken pot pie in a hearty, nutritious soup.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Calorie

Ingredients

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Soup Ingredients

• 2 tablespoons olive oil
• 1 lb. chicken breasts (about 2 larger breasts)
• 1 cup celery, cut into 1 inch pieces
• 1 cup carrot, cut into 1 inch pieces
• 1 cup onion, finely chopped
• 1/2 tablespoon garlic, finely minced
• 2 cups Yukon gold potatoes, peeled and cut into 1 inch pieces
• 1 cup Yukon gold potatoes, peeled and cut into quarters (for blending)
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 3 cups low sodium chicken broth or bone broth
• 1/2 cup almond milk (or other dairy-free milk)
• 1 tablespoon fresh parsley, for garnish

Instructions

1. Sauté Vegetables: Heat olive oil in a pan over medium heat. Add celery, carrot, onion, garlic, salt, and pepper. Sauté for about 2 minutes or until the onion becomes slightly translucent. This step enhances flavor but is optional.
2. Layer Ingredients in Slow Cooker: Place the raw chicken breasts at the bottom of the crockpot. Add the sautéed vegetables on top, followed by the two cups of diced Yukon gold potatoes. Pour in the chicken broth. Cover and cook on low heat for 6 hours.
3. Remove Larger Potato Pieces and Chicken: After cooking, carefully remove the large potato quarters and chicken breasts from the crockpot and set aside.
4. Blend to Thicken: In a blender, combine the large potato quarters, almond milk, and half a cup of broth taken from the crockpot. Blend until smooth, creating a creamy base, then pour the mixture back into the crockpot.
5. Shred Chicken: Place the cooked chicken breasts on a cutting board and shred them with two forks. Add the shredded chicken back into the soup.
6. Combine and Serve: Stir everything thoroughly until combined and smooth. Garnish with fresh parsley and serve warm.

Notes

• Sautéing the vegetables before adding them to the slow cooker deepens the flavor but you can skip this step to save time.
• Use low sodium broth to control the salt level in the soup.
• Substitute almond milk with any dairy or plant-based milk you prefer for creaminess.
• For thicker soup, blend more broth with potatoes or reduce the broth slightly before cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken pot pie soup, low calorie soup, slow cooker recipes, healthy chicken soup, dairy-free soup