CHICKEN POT PIE SOUP 🐔 🥧



🍁 Fall is here! (Not officially, but in my mind Sept starts the season 🎃) So get ready for lots lore crockpot meals and soups! 🥣 I did a TON of meal prep this week, so I wanted to keep the recipes simple. You can’t get much easier than this - just throw it in the crockpot and go 🏃🏼‍♀️ 


🍱 Does meal prep sound intimidating to you? So many of my patients used to tell me that they didn’t have time to meal prep and they didn’t even know where to start! ⏰ A good, healthy meal prep only needs 3 components: protein 🍖, veggies 🥗, and healthy carbs 🥔 - for this meal, they’re all together in one pot!!



Servings: 10

Calories per serving: 302 calories

Nutrients per serving: 37g protein, 24g carbs, and 5g fat


Ingredients: 

2 lbs boneless skinless chicken breast 32 oz bag frozen mixed vegetables 8 oz mushrooms  1 yellow onion 2 stalks celery 1 lb red potatoes 1 can cream of chicken soup  1 can cream of mushroom soup 2 cups low sodium chicken broth 1 cup skim milk 2 tsp Oregano 2 tsp Parsley 2 tsp Paprika  Salt and pepper to taste


Directions:

  1. Chop potatoes, celery, onions, and mushrooms into tiny bits. Heat a drizzle of olive oil in a large pan, add onions and mushrooms to the pan and sauté for ~6-8 mins until tender.

  2. Add ALL ingredients into a crockpot or Instant pot. CROCKPOT: cook on high for 5-6 hours or low for 7-8 hours. INSTANT POT: Cook on high pressure for 25 mins. Then shred chicken, stir well, and enjoy 😋

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