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!
Servings: 6 servings
Calories: 250kcal
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.
Nutrition
Calories: 250kcal | Carbohydrates: 28g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 157mg | Potassium: 845mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5743IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 2mg