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This delicious Chicken Pot Pie Soup is not only healthy, it’s made with whole, natural, ingredients that you can pronounce!
When I make something like this chicken pot pie soup at home, in my Instant Pot, I can see everything that is going in and know that I’m feeding my family something healthy and wholesome.
Ingredients in Chicken Pot Pie Soup
- 1 lb chicken breast
- 1 tsp olive oil
- 1 cup onion
- 1 1/2cups carrots
- 1 1/2 cups celery
- 4 garlic cloves
- 1/4 cup brown rice flour
- 4 cups chicken stock
- 3/4 cup plain Greek yogurt
- 1 cup peas
- 1 cup corn
- 2 cups jicama
- 1/2 tsp pepper
- 1 tsp Italian seasoning
How to make this soup in the Instant Pot
- Turn the Instant Pot to saute mode. Saute the garlic, onions, 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.
How to make this soup in the Crock Pot
- 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.
How to make this soup on the stovetop
- In a large stock pot saute the onions, garlic, 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 then 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.
Healthy Eating Plans
21 Day Fix
For entire recipe:
- 5 Red containers
- 1 tsp
- 6 Green container
- 3 Yellow containers
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
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Healthy Chicken Pot Pie Soup
Approximate Serving Size: 1 3/4 cup
Servings 6 servings
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!
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)
- 1/2 tsp pepper
- 1 tsp Italian seasoning
- 1.5 cups carrots peeled and chopped
- 1.5 cups celery chopped
- 1 cup peas frozen
- 1 cup corn 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 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, 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 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, 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 pepper, 1 tsp Italian seasoning, 1.5 cups carrots , 1.5 cups celery , 1 cup peas, 1 cup corn, 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
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
Make This Recipe?
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I love the addition of jicama to this yummy looking pot pie soup! It has such a great crunch factor – can’t wait to try it! Thanks Becca!
I love that you include so many options and ways to cook this! Perfect for when the temperatures drop!
Yummm this looks amazing! I won’t lie I hadn’t even heard of jicama before I read this recipe but I’m definitely interested in trying it now.
It’s SO versatile! Makes for an excellent substitution for other more starchy / carb heavy things like potatoes :)
Love that there is so many different preparation techniques for this recipe and that I can feel good feeding my family this!
I’m so glad you’ve found one that works for you! <3
Oh my gosh I love this! Going gluten free made me really miss Chicken pot pies! This was so perfect for filling that craving! Thanks!
Yay!! I’m so glad!
I am making this dish tonight, but I’m confused about the 21DF portion cups. Since peas, corn, and jicama (a legume) are considered carbs, wouldn’t the total be 8Y and 4G for the entire pot? Either way excited to make it, but I think the veggies/carbs count may be off?
Hi Rebecca! Jicama is green on the food list :)
OK great! I couldn’t find it but figured it would be a carb since it’s a legume like peas, which I was surprised to find on the carb list too!!)
Yup, if you eat the peas with their “shell” on it’s a green–but peas out of the shell are yellow!
Can I use green beans instead of peas? What if I had a rotisserie chicken to use up? I was thinking I would just add the chicken in after cooking time to get get heated through. Would the cooking time be the same without the chicken in there?
Thanks!
Hi Jen! I cooking time wouldn’t be the same without the chicken, and if you use green beans I’d maybe cut them up a little smaller than normal to make sure they cook. Personally, I’d do the soup without the chicken for 4 minutes but I haven’t made it this way before so that is just how I’d try it :) Please let me know how it turns out!
Couldn’t find jicama so I’m subbing turnips. Thoughts?
I think it’ll work!
This sounds so delicious! Should the chicken be put into the soup raw or precooked?
It’s so yummy! Raw – each cooking method has instructions for when to put the chicken in :)
Hello, I was wondering if I can substitute regular potatoes for jicima and regular flour if i don’t have brown rice flour?
Hey Deanna! You can use potatoes, and regular flour will work!