Description
Chicken Pot Pie Soup is a cozy and comforting dish that combines the classic flavors of chicken pot pie into a hearty soup form. Featuring tender chicken, diced vegetables, and creamy yukon gold potatoes in a flavorful broth, this recipe is perfect for an easy, nutritious meal that can be made in an Instant Pot, slow cooker, or on the stove.
Ingredients
Scale
Protein and Vegetables
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1 cup celery (diced)
- 1 cup carrot (cut in 1/4 inch thick small circles)
- 1 cup onion (finely chopped)
- 1/2 tablespoon garlic (finely minced)
- 2 cups yukon gold potatoes (peeled and cut into 1 inch pieces)
- 1 cup yukon gold potatoes (peeled and cut into quarters for easy removal)
Seasonings and Liquids
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 3 cups chicken broth (or bone broth, low sodium)
- 1/2 cup milk of choice (almond milk, whole milk, or any milk)
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Heat Oil and Cook Chicken: In a large pot or Instant Pot set to sauté mode, heat 2 tablespoons of olive oil. Add the boneless, skinless chicken breasts, cooking until browned on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add diced celery, carrots, chopped onion, and minced garlic. Cook for 5 minutes until the vegetables start to soften and become fragrant.
- Add Potatoes and Seasoning: Stir in the 2 cups of diced yukon gold potatoes and the quartered potatoes, then season with black pepper, salt, dried parsley, dried basil, and dried rosemary. Mix well to coat the vegetables with the herbs.
- Pour Broth and Simmer: Add 3 cups of chicken broth to the pot. Return the browned chicken breasts to the pot. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, or until the chicken is cooked through and potatoes are tender.
- Remove Whole Potatoes and Shred Chicken: Carefully remove the quartered potatoes from the pot and set aside. Take out the cooked chicken breasts, shred the meat using two forks, then return the shredded chicken to the pot.
- Add Milk and Final Cook: Stir in 1/2 cup of your choice of milk and the reserved whole potatoes. Heat through for an additional 5 minutes, stirring gently to combine and warm.
- Garnish and Serve: Ladle the soup into bowls and garnish each serving with a tablespoon of fresh parsley. Serve warm and enjoy the comforting flavors of chicken pot pie in a soup form.
Notes
- This soup can be made in an Instant Pot by using the sauté and pressure cook functions, or in a slow cooker by starting with sautéed vegetables and cooking on low for 6-7 hours.
- For a dairy-free version, use almond milk or any plant-based milk.
- You can substitute chicken broth with vegetable broth for a lighter option.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- Add a pinch of nutmeg or a splash of white wine for an enhanced flavor twist.
Nutrition
- Serving Size: 2 cups
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 343 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 76 mg
