Chicken Pot Pie Soup, Crockpot
 
Prep time
Total time
 
Serves: 8
Ingredients
  • 1 lbs. boneless chicken breast (I used frozen)
  • 1 10oz can fat free cream of chicken soup
  • 4 cups chicken broth, low sodium
  • 1 16 oz frozen bag peas, carrots, corn and beans
  • 1 cup potato, peeled, diced
  • ½ cup onion, diced
  • 1 tsp. thyme
  • 1 tsp. pepper
  • 1 bay leaf
  • 2 Tbsp. corn starch
  • 2 tbsp water
Instructions
  1. In a crockpot place the chicken in first that add the remaining ingredients. Stir to combine.
  2. Cook on high for 5 hours, or on low for 7-9 hours.
  3. Just before serving the soup, in a small bowl add cornstarch and water, mix until the cornstarch is dissolved. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thicken. Just a few minutes.
Notes
Calories: 147.2, Total Fat: 1.9 g, Saturated Fat: 0.4 g,
Cholesterol: 32.5 mg, Sodium: 358.5 mg, Potassium: 127.8 mg
Total Carbohydrate: 16.4 g, Dietary Fiber: 3.0 g, Sugars: 2.1 g
Protein: 16.3 g
Nutrition Information
Serving size: 1¼ Cups
Recipe by Peanut Butter and Peppers at https://www.peanutbutterandpeppers.com/2012/03/20/chicken-pot-pie-soup/