This healthy and easy Chicken Pot Pie soup is easy to whip up in your Instant Pot, slow cooker, or on the stove! This pressure cooker or crockpot soup is the easiest chicken pot pie recipe you'll make! 21 Day Fix Soup | 21 Day Fix Chicken Pot Pie | 2B Mindset Lunch Recipe #21dayfix #healthy #2bmindset
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Chicken Pot Pie Soup

This healthy and easy Chicken Pot Pie soup is easy to whip up in your Instant Pot, slow cooker, or on the stove! This pressure cooker or crockpot soup is the easiest chicken pot pie recipe you'll make! 21 Day Fix Soup | 21 Day Fix Chicken Pot Pie | 2B Mindset Lunch Recipe #21dayfix #healthy #2bmindset
Course main, Soup
Cuisine American
Keyword 21 Day Fix, 2B Mindset, healthy
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings 6 servings
Calories 282kcal
Author Becca Ludlum

Ingredients

  • 1 lb. chicken breast
  • 1 tsp olive oil
  • 1 c onion diced (about 1 onion)
  • 1.5 c carrots peeled and chopped
  • 1.5 c celery chopped
  • 4 cloves garlic minced
  • .25 cup rice flour brown
  • 4 cups chicken stock
  • .75 cup plain Greek yogurt
  • 1 cup peas frozen
  • 1 cup corn frozen
  • 2 cup jicama peeled and cubed
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning

Instructions

Instant Pot:

  • Turn the Instant Pot to saute mode. Saute the garlic, onions, salt, pepper, and Italian seasoning together in the oil.
  • Add the carrots, celery, peas, corn, and jicama to the Instant Pot. Place the chicken on top of the jicama for easy remove later.
  • Pour the chicken stock over the chicken. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes using "manual" or "pressure cook". Let the pressure release naturally.
  • Open the lid then remove the chicken to shred. When the chicken is shredded add it back to the Instant Pot.
  • Turn the Instant Pot to saute mode. Mix in the brown rice flour. Let the soup simmer for 3-5 minutes to allow the soup to thicken. Then turn off the Instant Pot and stir in the Greek yogurt.
  • Let the soup cool for 10 minutes before serving.

Stove top:

  • In a large stock pot saute the onions, garlic, salt, pepper, and Italian seasoning in the olive oil on high heat.
  • Next add the carrots, celery, peas, corn, jicama, chicken, and stock. Bring the soup to a boil then cover and reduce the heat to medium high heat.
  • Let the soup simmer for 20 minutes then remove the chicken, shred it, and add it back to the stock pot.
  • Stir in the brown rice flour and Greek yogurt.
  • Continue to stir for another 5 minutes to allow the soup the thicken.
  • Let the soup cool for 10 minutes before serving.

Slow cooker:

  • Mix all the ingredients together in the slow cooker except the Greek yogurt.
  • Cover the slow cooker. Cook on high heat for 3-4 hour or low heat for 5-6 hours.
  • Remove the chicken to shred then pour it back into the soup.
  • Mix in the Greek yogurt.
  • Let the soup cool for 10 minutes before serving.

Notes

21 Day Fix Counts for entire recipe: 5R 1tsp 6G 3Y Six servings: 1 3/4C each Each serving: 3/4R, 1G, 1/2 Y per serving

Nutrition

Calories: 282kcal | Carbohydrates: 31g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 760mg | Potassium: 877mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5745IU | Vitamin C: 26.3mg | Calcium: 83mg | Iron: 1.7mg