Crockpot Chicken Pot Pie Soup (Lightened Up)

Name: Crockpot Chicken Pot Pie Soup (Lightened Up)
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 2 chicken breasts; 1 16 oz package frozen vegetables for soup (I used Birdseye brand); 4 cups low sodium chicken broth; 1 tsp dried thyme; 1/2 tsp black pepper; 1/4 cup flour; 1 cup fat free milk; 1 1/2 tsp salt

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by Nikki // March 15, 2016

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The only good thing about waiting for winter to end is that it’s still officially soup season. Not that I need an excuse to eat soup…my love of soup knows no seasonal boundaries. This soup is so embarrassingly easy, it’s a stretch to even call it a recipe! Make this when you know it’s going to be one of those busy weeknights, or even as a quick meal on the weekend. It’s so comforting and reminiscent of homey chicken pot pie, you may find yourself eating multiple bowls! No biggie if you do, this is naturally nutritious and contains no fat!

You will need only a few ingredients and your crockpot! Two large chicken breasts, a 16 oz. bag of frozen soup vegetables, chicken broth, and some seasonings go into the crockpot for 3-4 hours on high (or 6 hours on low). A slurry of milk and flour is added at the end of the cooking time, to thicken the soup and give it that hearty pot pie feel. I have made this soup using fresh veggies (carrots, celery, and potatoes) but I don’t feel at all bad about cheating with the frozen bag of veggies!

Serve this as is or topped with a fresh biscuit!