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Chicken Pot Pie Soup

(2 Votes)
Updated December 29, 2016
MAKES
6 cups
SERVING SIZE
1 cup
COOK TIME
3 Hr

Think of this recipe as a crustless version of one of your favorite comfort foods: chicken pot pie. Our Chicken Pot Pie Soup features all the creamy, hearty, and flavorful filling you love in traditional chicken pot pie, but with no crust to add on to the carb count. It's a comfort food win!

What You'll Need:
  • 1 1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • 1 cup frozen mixed vegetables
  • 1 1/2 cup diced potatoes
  • 2 (10-1/2-ounce) cans condensed, reduced-fat, cream of chicken soup
  • 1 cup skim milk
  • 1/2 teaspoon dried thyme leaf
  • 1/4 teaspoon black pepper
What To Do:
  1. In a 3-quart slow cooker, combine chicken, vegetables, and potatoes.
  2. In a small bowl, combine remaining ingredients. Pour mixture into slow cooker and stir to combine.
  3. Cover and cook on HIGH 3 to 3-1/2 hours, or until chicken is no longer pink.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 244
  • Calories from Fat 44
  • Total Fat 4.9g 8 %
  • Saturated Fat 1.2g 6 %
  • Trans Fat 0.0g 0 %
  • Protein 28g 56 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 78mg 26 %
  • Sodium 516mg 21 %
  • Total Carbohydrates 21g 7 %
  • Dietary Fiber 2.5g 10 %
  • Sugars 3.3g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Just cook in a pot on the stove for 1/3 the time.

IT LOOKS GOOD I WILL BE MAKING IT AS SOON AS I CAN I WILL HAVE TO BUY A CROCK POT. BECAUSE I DON'T HAVE ONE YET I HOPE TO BUY ONE ASAP.

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