Healthy 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

5 from 6 ratings

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!

Prep Time15

Cook Time20

Resting Time10

Total Time35

Course: main, Soup

Cuisine: American

Keyword: 21 Day Fix, 2B Mindset, healthy

Servings: servings

Calories: 250kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt
Kitchen Knife
Cutting Board

Ingredients

1 tsp olive oil
4 cloves garlic minced
1 cup onion diced (about 1 onion)
½ tsp black pepper
1 tsp Italian seasoning
1.5 cups carrots peeled and chopped
1.5 cups celery chopped
1 cup peas frozen
1 cup corn, canned frozen
2 cups jicama peeled and cubed
1 lb chicken breast
4 cups chicken broth low sodium
.25 cup brown rice flour or whole wheat flour
.75 cup Greek yogurt plain, 2%

Instructions

Instant Pot:

Turn the Instant Pot to saute mode. Saute the garlic, onions, pepper, and Italian seasoning together in the oil. 1 tsp olive oil, 4 cloves garlic, 1 cup onion, 1/2 tsp black pepper, 1 tsp Italian seasoning
Add the carrots, celery, peas, corn, and jicama to the Instant Pot. Place the chicken on top of the jicama for easy remove later. 1.5 cups carrots , 1.5 cups celery, 1 cup peas, 1 cup corn, canned, 2 cups jicama , 1 lb chicken breast
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. 4 cups chicken broth
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. .25 cup brown rice flour, .75 cup Greek yogurt
Let the soup cool for 10 minutes before serving.

Stove top:

In a large stock pot saute the onions, garlic, pepper, and Italian seasoning in the olive oil on high heat. 1 tsp olive oil, 1 cup onion, 4 cloves garlic, 1/2 tsp black pepper, 1 tsp Italian seasoning
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. 1.5 cups carrots , 1.5 cups celery, 1 cup peas, 1 cup corn, canned, 2 cups jicama , 1 lb chicken breast, 4 cups chicken broth
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. .25 cup brown rice flour, .75 cup 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. 1 tsp olive oil, 4 cloves garlic, 1 cup onion, 1/2 tsp black pepper, 1 tsp Italian seasoning, 1.5 cups carrots , 1.5 cups celery, 1 cup peas, 1 cup corn, canned, 2 cups jicama , 1 lb chicken breast, 4 cups chicken broth, .25 cup brown rice flour
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. .75 cup Greek yogurt
Let the soup cool for 10 minutes before serving.

Notes

21 Day Fix: Per Serving of 1 3/4 C (Makes 6 Servings):
- 3/4 Red container
- 1 Green container
- 1/2 Yellow container

2B Mindset: Perfect as a lunch recipe for those cooler fall days!

Weight Watchers: 1 Blue Point | 4 Green Points | 1 Purple Points when using fat free yogurt

Nutrition