Soul Food: Chicken Pot Pie Soup

Cold weather always makes us ache for comfort foods, but they aren’t exactly resolution-friendly. Check out this chicken pot pie soup: warm, hearty, and packed with flavor without the calories of a traditional pot pie. Perfect for lunch, dinner, or anytime in between during these winter months. Plus, this soup is super quick and easy to make. Try doubling the recipe for meal prep throughout the week!

Chicken Pot Pie Soup

Ingredients:

• 1 lb chicken breast
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 tsp pepper
• 1 tsp salt
• ½ tsp garlic powder
• 1 tsp oregano
• ½ tsp paprika
• 1 tsp thyme
• 1 tsp parsley
• 3 cups broth (chicken or vegetable)
• 1 cup frozen corn
• 1 cup frozen peas
• ¾ cup plain Greek yogurt

Directions:

Add chicken, onions, carrots, celery, spices, and broth to a slow cooker. Cook on high for 2-3 hours or until chicken is cooked through.

Remove the chicken and shred it into pieces. Return chicken to slow cooker. Add the frozen corn, frozen peas, and Greek yogurt to the slow cooker and stir. Cook for an additional 30 minutes.

Enjoy this soup by itself or serve with rolls, biscuits, or a wholegrain pasta.