What to Eat Wednesday: Crock-Pot Chicken Pot Pie Soup

It’s fall, and the time for delicious, warm, home-cooked meals is upon us! What better way to kick it off than by cooking up a simple (and healthy!) soup version of a classic comfort food: chicken pot pie.

Per serving: 386 Calories • 25g Carbs (5g Fiber) • 16g Fat • 29g Protein

Ingredients

Ingredients scaled to: 4 servings

  • 12 tablespoons olive oil

  • 1 lb. chicken 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 cut into 1 inch pieces

  • 1 cup Yukon Gold Potatoes cut into quarters so that you can remove them at the end

  • 1 teaspoon Pepper

  • 1/2 teaspoon Salt

  • 3 cups chicken broth or bone broth

  • 3 tablespoons parsley for garnish

  • 1/2 cup coconut cream or milk/ other dairy free milk

Instructions

  1. Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!

  2. Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover + set to low for 6 hours.

  3. Once cooked, remove the large potato pieces + chicken breasts.

  4. Place large potato quarters, coconut milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth.

  5. Add back into the pot. Place chicken breasts on a cutting board and shred. Put the chicken back into the pot.

  6. Stir everything together until combined and smooth. Garnish with parsley and serve.

  7. Enjoy!

Hope Becker