Description
Chicken Pot Pie Soup is a hearty and comforting dish that captures all the flavors of a classic chicken pot pie in a creamy, flavorful soup. Made with tender chicken breasts, fresh vegetables like celery, carrots, onions, and Yukon gold potatoes, and seasoned with herbs such as parsley, basil, and rosemary, it’s a perfect warming meal. This recipe is easy to prepare on the stovetop or in an Instant Pot, making it ideal for busy weeknights or cozy weekends.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
Vegetables
- 1 cup celery (diced)
- 1 cup carrot (cut in 1/4 inch thick small circles)
- 1 cup onion (finely chopped)
- 2 cups Yukon gold potatoes (peeled and cut into 1 inch pieces)
- 1 cup Yukon gold potatoes (peeled and cut into quarters for removal at the end)
Liquids
- 3 cups chicken broth (or bone broth, low sodium)
- 1/2 cup milk of choice (almond milk, whole milk, or any milk will work)
- 2 tablespoons olive oil
Seasonings and Herbs
- 1/2 tablespoon garlic (finely minced)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Prepare the chicken and vegetables: Heat olive oil in a large pot or Instant Pot on the stovetop. Dice the celery, slice the carrots into small circles, finely chop the onion, and peel and chop Yukon gold potatoes into two groups—small 1-inch pieces and larger quarters.
- Sauté aromatics and chicken: Add the chopped onion, celery, carrot, and minced garlic to the pot and sauté until softened and fragrant, about 4-5 minutes. Add the chicken breasts and lightly brown on both sides for 2-3 minutes per side.
- Add seasonings and broth: Sprinkle in black pepper, salt, dried parsley, basil, and rosemary. Pour the chicken broth over the ingredients and stir to combine. Add the larger quartered potatoes now; these will be used to infuse flavor and then removed.
- Cook the soup: Bring the mixture to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until chicken is fully cooked and vegetables are tender. If using an Instant Pot, you can pressure cook on high for 10 minutes followed by a quick release.
- Shred the chicken and remove large potato pieces: Remove the chicken breasts and larger potato quarters. Shred the chicken finely using two forks and discard the larger potato pieces.
- Finish the soup: Return the shredded chicken to the pot. Add the smaller chopped potatoes and simmer for an additional 5-10 minutes until these potatoes are tender. Stir in the milk of choice and heat until warmed through, but do not boil.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve hot for ultimate comfort.
Notes
- Chicken Pot Pie Soup can be made in the Instant Pot, crockpot, or on the stovetop depending on your preference.
- Using bone broth or low sodium chicken broth helps control the saltiness while adding depth of flavor.
- You can substitute milk of choice to make this recipe dairy-free (almond milk or other plant-based milks work well).
- Adjust vegetable quantities and herbs according to taste preferences.
- For thicker soup, mash some of the cooked potatoes before adding the shredded chicken back in.
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
