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Crock-pot Chicken Pot Pie Soup, with Stove Top Directions

Author Sonja

Ingredients

  • 1-2 cups shredded chicken can use raw chicken breasts, cubed and cut into 1/2-inch pieces
  • 4 cups chicken broth
  • 2 cups water
  • 4 T olive oil or grape seed oil divided
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium onion diced
  • 2 or more garlic cloves, minced
  • 3 medium potatoes peeled and cubed into 1/2 cubes (I used Russet)
  • 2 tablespoons fresh parsley chopped
  • 2 cups of peas or mixed vegetables of choice
  • 1 cup of unsweetened almond milk or milk of choice
  • 1/4 cup whole wheat flour or flour of choice
  • 1/2 teaspoon dried thyme
  • turmeric 2-4 dashes
  • coarse salt and fresh ground black pepper

Instructions

  1. Optional, sauté celery, carrots, onions, and garlic in a skillet with 2 tablespoons of oil until onions are translucent. This will really bring out the flavors.
  2. Place chicken, broth, water, 2 T oil, carrots, celery, onion, garlic, potatoes and parsley in the crock-pot.
  3. Cover and cook on low for 8-10 hours, or on high for 4-5 hours or until the potatoes are mostly softened.
  4. In the last hour of cooking slowly whisk in the flour and milk along with the thyme and peas-if you are using peas. Add additional flour by the tablespoon for a thicker soup if desired.
  5. Add a few dashes of turmeric for a richer color and for its anti-iflammatory properties.
  6. Salt and pepper to taste, cool a bit, and enjoy!

Stove Top Directions:

  1. Alternatively, sauté celery, carrots, onions, and garlic in a Dutch oven with 2 tablespoons of oil. Add remaining ingredients, and cook on the stove top over medium heat, for approximately 20-25 minutes or until the potatoes are soften.