Best Low Calorie Slow Cooker Chicken Pot Pie Soup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Remove Larger Potato Pieces and Chicken: After cooking, carefully remove the large potato quarters and chicken breasts from the crockpot and set aside.
- 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.
- 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.
- 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
