Dive into a bowl of comfort with this Crockpot Chicken Pot Pie Soup! Main ingredients include succulent chicken, fresh celery, crunchy carrots, aromatic onions, and velvety Yukon gold potatoes. All simmered in a rich broth and blended to creamy perfection.
Ah, the tale of the Crockpot Chicken Pot Pie Soup! Every time I prepare this, I’m taken back to the winters of my childhood. I remember those frosty days when my grandmother would wrap me in layers of scarves and mittens, only my nose peeping out. We’d come inside, cheeks pink from the cold, to the warm embrace of her kitchen. She always said that warmth wasn’t just from the oven, but from the love in the meals. One of those beloved meals was the inspiration behind this soup. It’s a modern twist on her traditional pot pie, a dish that encapsulated both her warmth and wisdom. This is more than a soup; it’s a hug in a bowl, a bridge between generations, and a spoonful of nostalgia.
Why You’ll Love Crockpot Chicken Pot Pie Soup:
Let’s cut to the chase! Why should our “Crockpot Chicken Pot Pie Soup” be your go-to?
- Health Maven: This ain’t your average creamy soup; it’s dairy-free, paleo, and Whole30 friendly. Tummy and waistline, rejoice!
- Easy Peasy: No, seriously. Whether you’re a crockpot queen, an instant pot enthusiast, or a stove-top traditionalist, this recipe’s got you covered.
- Flexibility is Key: Choose your milk! Almond, whole, oat? Your call, your bowl.
- Taste Nirvana: Rich, creamy, hearty, and totally guilt-free! It’s like finding out unicorns are real AND they can cook!
Ingredients Notes For Crockpot Chicken Pot Pie Soup:
- Olive Oil: This heart-healthy fat is not just for dressing salads! It’s our base, giving the soup its subtle depth.
- Yukon Gold Potatoes: These are the stars! Their buttery texture is what makes our soup so lusciously creamy.
- Chicken Breast: Opt for free-range if you can; happy chickens = tasty soup. Science (or maybe just me) says so.
- Veggies: Freshness matters! The crisper, the better. If grandma wouldn’t use it, neither should you.
- Milk of Choice: This is where you can get jiggy with it. Any milk works, so you do you!
Easy-To-Follow Steps To Make Crockpot Chicken Pot Pie Soup:
- Sauté Time: Begin with heating that olive oil and tossing in those crunchy veggies and aromatic spices. A little two-minute tango on the stove makes all the difference, bringing out flavors that make taste buds do the cha-cha.
- Crockpot Layering: Now, artfully layer in that chicken, the golden sautéed veggies, and those buttery potatoes. Pour over your chosen broth, set your crockpot, and let the magic happen.
- Chicken & Potatoes Retreat: After the slow simmer, fish out the big potato chunks and those chicken breasts. They’ve done their duty, but their job isn’t over yet.
- Blend & Combine: Into the blender they go! Those potato quarters, a splash of your fave milk, and some broth. Blend until they’re smoother than a jazz radio host’s voice. Then, back into the pot they go!
- Shred & Serve: Chicken, meet cutting board. After a quick shred session, reunite them with the soup. A little stir, a sprinkle of parsley, and voila! Soup’s on!
Got leftovers? Lucky you! Store this creamy delight in an airtight container and refrigerate. It’ll be good for up to 4 days. And guess what? Like fine wine and 90’s sitcom reruns, it only gets better with time! Fancy freezing? No problemo! Just ensure it’s cooled first, then pop it into freezer-safe bags or containers. When ready to devour, thaw overnight in the fridge and reheat gently. Aaaand, enjoy!
Variations & Substitutions:
Feeling frisky and want to shake things up? Here are some fab ideas:
- Veggies Galore: Peas, green beans, corn? Throw ’em in!
- Vegan Vibes: Swap the chicken for chickpeas or tofu.
- Spice it Up: A pinch of smoked paprika or cayenne for some fiery fun.
- Grain Gain: Want to make it hearty? Barley or quinoa would be a delightful addition. Remember, darling foodies, recipes are like a canvas – and you, my friend, are the artist. Paint away!
Crockpot Chicken Pot Pie Soup
- 2 tablespoons of olive oil
- 1 lb of boneless skinless chicken breasts (approximately 2 large breasts)
- 1 cup of diced celery
- 1 cup of carrot sliced into 1/4 inch thick circles
- 1 cup of finely chopped onion
- 1/2 tablespoon of finely minced garlic
- 2 cups of yukon gold potatoes peeled and cut into 1 inch pieces
- 1 cup of yukon gold potatoes peeled and quartered for later removal
- 1/4 teaspoon of pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of dried parsley
- 3 cups of low-sodium chicken or bone broth
- 1/4 teaspoon of dried basil
- 1/4 teaspoon of dried rosemary
- 1 tablespoon of fresh parsley for garnishing
- 1/2 cup of milk almond milk, whole milk, or any preferred milk
- In a pan, heat the olive oil. Once adequately heated, add the celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary. Sauté the mixture for approximately 2 minutes or until the vegetables attain a slight translucence. While this step is optional, it is highly recommended for enhanced flavor.
- In the crockpot, layer the raw chicken breasts, the sautéed vegetable mixture, and the diced potatoes. Proceed to add the chicken or bone broth. Cover the crockpot and set it to low for a duration of 6 hours.
- Post-cooking, extract the quartered potato pieces and the chicken breasts from the crockpot.
- In a blender, combine the extracted potato quarters, the preferred milk, and approximately 1/2 cup of the broth from the crockpot. Blend this mixture until it achieves a smooth consistency. Once blended, reintegrate this mixture back into the crockpot.
- On a cutting board, shred the cooked chicken breasts. Subsequently, add the shredded chicken back into the crockpot.
- Stir the soup in the crockpot until all ingredients are uniformly combined. For final presentation, garnish with fresh parsley before serving.