Best Popeye Crockpot Soup Recipes

Popeye's Crock Pot Soup image

Provided by Stormy Stewart

Number Of Ingredients 10

3 boneless chicken breasts, cut into bite size pieces
2 c chicken broth
1 1/2 c celery
1 can(s) lima beans
1 can(s) cannelloni beans
1 pkg frozen chopped spinach, thawed and liquid squeezed out
1 onion, chopped
1/2 c white rice, uncooked (brown or wild rice for a healthier dish)
1 pinch dill, salt and pepper
2 clove garlic, diced

Steps:

1. Combine all ingredients in crock pot and cook on high for 6 hours. Add spinach the last hour of cooking time.
2. Serve with a thick crusty bread as a meal

Popeye Crockpot Soup Recipe - (4/5) image

Provided by JacqueDavison

Number Of Ingredients 12

3 Boneless Chicken Breasts, cut into bite size pieces
2 cans Chicken Broth
1 can Cream of Chicken Soup
1/2 Onion, chopped
1 1/2 cups Celery
1 1/2 cups Carrots
1 can Lima Beans
1 can Cannelloni Beans
1 pkg Frozen Chopped Spinach, thawed and squeeze out liquid
1/2 cups Uncooked White Rice
Pinch of Dill
Salt & Pepper, to taste

Steps:

Combine all ingredients in crock pot and cook on high for 6 hours. Add spinach the last hour of cooking time.

Awesome Crock-Pot Chicken Pot Pie Soup image

Provided by Denibates

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs frozen chicken tenders
2 (12 ounce) bags frozen mixed vegetables (thawed and drained)
1 (12 ounce) bag frozen chopped onions
2 cups frozen southern style hash brown potatoes
2 (10 3/4 ounce) cans fat-free cream of chicken soup
2 cups skim milk
1 cup chicken broth
1 (8 ounce) box fat free cream cheese (softened)
2 tablespoons chicken bouillon
1/2 teaspoon sage
1/2 teaspoon rosemary
1 teaspoon black pepper
salt, to taste if desired
1 (15 ounce) box refrigerated pie crusts

Steps:

.Preheat oven according to directions on pie crust box.
Spray a large cookie sheet with non-stick cooking spray.
Tear pie crusts into small pieces arranged on cookie sheet (or cut neatly if you must) and bake until golden.
Allow to cool then seal in an air-tight bowl.
Fill a large pot with water and frozen chicken tenders.
Boil until done.
Drain, allow to cool, and cube.
While preparing chicken, combine soup, cream cheese, milk, and broth in your crock-pot on the high setting, blending well. (Add liquids slowly and gradually to control the thickness of the broth.).
Fold in all spices, veggies and cooked, cubed chicken to mixture in crock-pot. (At this point I check my seasonings and make necessary adjustments.).
Allow to simmer on high for an hour, or switch your crock-pot to its lowest setting and have it when you get home from work.
When serving, sprinkle pie crust pieces on top.
Also think of other flavor combinations -- you can do this with beef, turkey, pork or shrimp and it's still awesome. Add cheeses, other spices, other veggies, mushrooms, or even walnuts to vary.

Chicken Popeye Soup ( Chicken and Spinach Pot Pie Soup) image

Provided by michEgan

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup portabella mushroom, chopped fine
1 tablespoon olive oil
8 cups chicken stock (homemade is best)
2 1/2 tablespoons instant chicken bouillon (granular type)
1 cup spinach, finely chopped
1/2 teaspoon basil, finely chopped
2 1/2 cups chicken breasts, raw and cubed
3/4 cup powdered milk
3/4 cup cheddar cheese, grated
5 tablespoons cornstarch
1/4 cup butter
1 cup flour

Steps:

In a small fry pan add olive oil, onion, portabello and celery.
Cook till soft, set aside in into another bowl.
In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
Add the spinach and basil.
Simmer just till spinach and basil are limp, about 5 to 8 minutes.
Add cheddar cheese, stir til melted.
Bring back to a soft boil.
Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
Stir till all is thicken.
Crust:.
In bowl, add butter and flour till like small peas.
Add enough water to make a nice pie dough.
Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
Let cool about 15 minutes.
To serve:.
Ladle into bowl.
Place pieces of the crust on top of the soup.
Enjoy.